This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy.
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2
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tablespoons olive oil
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2
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onions, diced (about 3 cups)
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2
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carrots, diced (about 1 cup)
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1
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teaspoon salt
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1
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lb lean (at least 80%) ground beef
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1/4
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cup canned Muir Glen™ organic tomato paste
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1
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can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
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1
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carton (32 oz) Progresso™ beef broth
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1/2
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teaspoon crushed red pepper flakes
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2
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teaspoons Italian seasoning
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1
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lb uncooked spaghetti
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1/2
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cup shredded Parmesan cheese
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1/4
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cup thinly sliced fresh basil leaves
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1
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
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2
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
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3
Top with Parmesan cheese and basil.
Expert Tips
Mix up this dish with different shapes of pasta, like penne or fusilli.
For an extra veggie boost, stir in a couple of cups of spinach or baby kale just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 630
- Calories from Fat
- 160
% Daily Value
- Total Fat
- 18g
- 27%
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- Saturated Fat
- 6g
- 29%
- Trans Fat
- 1/2g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1520mg
- 63%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 86g
- 29%
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- Dietary Fiber
- 7g
- 29%
- Sugars
- 7g
- Protein
- 32g
- Vitamin A
- 90%
- 90%
- Vitamin C
- 25%
- 25%
- Calcium
- 20%
- 20%
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.