Weeknight Spaghetti with Meat Sauce

Weeknight Spaghetti with Meat Sauce

Weeknight Spaghetti with Meat Sauce
Serve with chopped romaine salad and balsamic vinaigrette- Spaghetti with meat sauce is one of those tried and true weeknight meals that I default to when I am lazy, don’t want expensive takeout or Pb&j sandwiches, and lucky enough to have all the ingredients on hand. I am including this basic recipe in hopes that you’ll refer to it in a pinch with the notion that you do not need to buy commercially prepared jarred sauce; homemade is pretty easy, sugarless and fresh! Serve a crisp romaine or garden salad along with some Italian bread to sop up the sauce if you don’t mind the extra carbs.
    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 12ounce dry spaghetti noodles
    • 1/2tablespoon olive or coconut oil
    • 1 onion, chopped
    • 3 garlic cloves, chopped
    • 1pound lean ground beef
    • 1teaspoon dried oregano
    • 1teaspoon dried basil
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1 (28-ounce) can of tomato sauce
    • 1cup freshly grated parmesan cheese, found in the refrigerated section
    • 1 head of romaine lettuce, rinsed and chopped into bite size pieces
    • 1tablespoon Dijon mustard
    • 3tablespoon balsamic vinegar
    • 1 1/2tablespoon honey
    • 1 garlic clove, minced
    • 1/2cup extra-virgin olive oil
    • sea salt and ground black pepper, to taste
    Instructions
    1. Bring a large stock pot of water to boil. Add the spaghetti noodles and cook according to package directions. Drain, cover and keep warm until ready to serve.
    2. While the pasta boils, prepare the sauce: heat the oil in a large skillet or saucepan over medium high heat. Add in the onions and garlic and sauté for 1 minute until onions are translucent, stirring constantly to prevent garlic from burning. Crumble in the ground beef, mixing well with the onion mixture. Add in the dried oregano and following 3 ingredients (through ground black pepper) stirring the spices into the meat mixture. Let beef mixture brown for another 3-4 minutes until most of the pink is gone. Drain any excess fat and then pour in the tomato sauce, folding all of the ingredients together. Reduce heat to low, cover, and cook for another 15 minutes. Taste for additional salt and pepper, as needed. Serve over cooked pasta with the parmesan cheese tableside.
    3. While the meat sauce simmers, prepare the salad: Place chopped romaine in a large serving bowl. In a small bowl, combine the mustard and the following 3 ingredients (through garlic). Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Drizzle the dressing over salad and toss to combine or serve on the side for each person to portion individually.
    Recipe Notes

    I sometimes like to add a ½ cup shredded fresh parmesan cheese right into the sauce to thicken it slightly and add another dimension of flavor. A splash, or two, of red wine ends up in my weekday sauce on occasion as well.

    Chopped fresh herbs will end up in my sauce if I have them on hand; I add them in about 5 minutes before serving.

    For a vegetarian version, leave out the ground beef and sauté up mushrooms, bell peppers, and/or summer squashes before you add in the tomato sauce.

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