INGREDIENTS:
1/2 pound lean ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped green pepper
1/4 cup chopped celery
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
1/2 6-ounce can (1/3 cup) tomato paste
1/4 cup water or dry red wine
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1 small bay leaf
1 teaspoon cornstarch
6 ounces spaghetti
DIRECTIONS:
In a large saucepan cook meat, mushrooms, onion, carrot, green pepper,
celery, and garlic till meat is no longer pink and vegetables are tender.
Drain off fat. Stir in undrained tomatoes, tomato paste, water or wine,
basil, oregano, bay leaf, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Bring
to boiling; reduce heat. Cover and simmer for 30 minutes, stirring
occasionally. Remove bay leaf. Combine cornstarch and 1 tablespoon cold
water. Stir into sauce. Cook and stir till thickened and bubbly. Cook and
stir for 2 minutes more. Meanwhile, cook spaghetti according to package
directions. Drain well. Serve sauce over spaghetti.
Serves 4.
TIME:
Preparation Time: 20 min.
Cooking Time: 35 min.
NUTRITIONAL INFORMATION PER SERVING:
20g protein
47g carbohydrate
6g fat
40mg cholesterol
529mg sodium
874mg potassium
Low Fat Low Cholesterol
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