Spinach and Meat Sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 279.8
- Total Fat: 18.6 g
- Cholesterol: 46.7 mg
- Sodium: 172.0 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.9 g
- Protein: 16.2 g
View full nutritional breakdown of Spinach and Meat Sauce calories by ingredient
Introduction
I prefer to serve this over sautéed squash and zucchini instead of pasta. I prefer to serve this over sautéed squash and zucchini instead of pasta.Number of Servings: 12
Ingredients
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4 TB olive oil
5 cloves of garlic, minced
3 small onions, roughly chopped
8 oz of baby portobella mushrooms, chopped
3 cups of fresh baby spinach leaves
2 28-ounce cans of whole peeled tomatoes in tomato juice
1 6-oz can of tomato paste
2 tsp Italian seasoning
salt and pepper to taste
Directions
In a large stock pot, heat 2 TB of olive oil over medium-high heat, then add chopped onion and about half the garlic. Cook for about five minutes, then add the tomatoes and bring to a boil. Cover, lower the flame, and simmer for about ten minutes.
While the tomatoes are cooking, heat remaining 2 TB of olive oil over medium flame in a large skillet. Add garlic and cook for about 1 minute, then add mushrooms. Cook til mushrooms give off their liquid and are really sizzling, about ten minutes, then add ground beef. Cook beef until no more pink remains, breaking up into small pieces with a wooden spoon.
After tomatoes have simmered for about ten minutes, stir in spinach and cook until wilted, 2-3 minutes. Then process tomato and spinach mixture with an immersion blender til no more large pieces remain.
Drain oil and grease from ground beef/mushrooms, and add to tomato sauce. Season with salt and pepper and Italian seasoning blend. Cover and simmer over medium-low heat, stirring occasionally, for at least an hour before serving.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SMOOCHAGATOR.
While the tomatoes are cooking, heat remaining 2 TB of olive oil over medium flame in a large skillet. Add garlic and cook for about 1 minute, then add mushrooms. Cook til mushrooms give off their liquid and are really sizzling, about ten minutes, then add ground beef. Cook beef until no more pink remains, breaking up into small pieces with a wooden spoon.
After tomatoes have simmered for about ten minutes, stir in spinach and cook until wilted, 2-3 minutes. Then process tomato and spinach mixture with an immersion blender til no more large pieces remain.
Drain oil and grease from ground beef/mushrooms, and add to tomato sauce. Season with salt and pepper and Italian seasoning blend. Cover and simmer over medium-low heat, stirring occasionally, for at least an hour before serving.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SMOOCHAGATOR.