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Spaghetti Sauce
Ingredients
1 tablespoon
olive oil
1
onion, diced
3
celery stalks, diced
2
carrots, diced
1/2 tablespoon
Italian seasoning, no salt added
2
garlic cloves, minced
1 teaspoon
salt
1/2 teaspoon
black pepper
1/4 teaspoon
crushed red pepper
1 pound
lean ground beef
1 tablespoon
tomato paste
1/2 cup
low sodium vegetable broth
1/4 cup
sundried tomatoes in oil
2 28-ounce
canned whole peeled tomatoes, crushed by hand into a chunky consistency
spaghetti
for serving
Instructions
STEP 1
In a large dutch oven, add olive oil and heat over medium heat.,
STEP 2
Add onion, celery and carrot and cook until the onion is translucent and the vegetables have begun to soften, 7 to 9 minutes.,
STEP 3
Add Italian seasoning, garlic, salt, pepper and red pepper flakes to taste. Cook until the garlic is fragrant, 1 to 2 minutes.,
STEP 4
Add ground beef and cook, stirring occasionally to break up any large chunks of meat and until the meat has been cooked through and no pink remains, 3 to 5 minutes.,
STEP 5
Add tomato paste and cook for 2 to 3 minutes, then deglaze the pan with vegetable broth, stirring to scrape up any brown bits that have formed on the bottom of the pan. Cook until the broth is reduced, about 2 minutes.,
STEP 6
Add the sun-dried tomatoes and whole peeled tomatoes and stir well to combine. Bring the sauce to a boil, then reduce heat to a simmer and cook for 35-45 minutes. Taste and adjust seasoning with salt and pepper as needed.
Nutrition Facts
(per serving)
Calories:
864 calories
Servings:
4 servings
Carbohydrates:
82 g
Fat:
36 g
Fiber:
10 g
Protein:
36 g
Sugar:
8 g
Meal Effort
Preparation:
12 minutes
Cook:
56 minutes
Total:
1 hrs 8 mins