Who doesn’t like spaghetti?! and this hearty salt free meat sauce really makes it a meal. If you like it spicier, increase the amount of crushed red pepper. If not, eliminate it altogether. Partner with a nice Chianti and a green salad. AHHHH.. Now that’s some good gravy.
SODIUM CONTENT: 120 mg per serving
1 lb. spaghetti, dry or fresh
2 T. olive oil
1 lb. extra lean ground beef
1 1/2 c. diced onion (1 medium onion – try vidalia for slight sweetness)
1 T. minced garlic (3 cloves)
2 8-oz. cans no-salt-added tomato sauce
1/3 c. red wine
1 T. balsamic vinegar
1 t. dried basil
1 t. freshly ground black pepper
1/2 t. crushed red pepper flakes
1/2 t. dried marjoram
1/2 t. dried oregano
1/2 t. dried thyme
Bring a large pot of water to boil over high heat. Once boiling, add the spaghetti and cook, stirring occasionally, until pasta has reached the al dente stage, about 9-10 minutes for dry pasta or 1-2 minutes for fresh. Drain and set aside.
Meanwhile, heat the oil in a saute pan over medium-high. Add the ground beef, onion and garlic and cook, stirring, until beef has browned and cooked through, roughly 5-7 minutes. Reduce heat to medium. Add the remaining ingredients and stir well to combine. Simmer uncovered for 10 minutes, stirring occasionally. Remove from heat and spoon over spaghetti. Serve immediately.