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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This is by Alva Carpenter from her Slim Lines column, Thursday. It sounds delicious! Ingredients:
340 g spaghettini |
340 g mixed lean ground meat or 340 g ground beef or 340 g ground veal |
3/4 cup chopped onion |
2 cloves garlic, chopped |
600 g canned crushed tomatoes |
340 g tomato sauce |
2 1/4 teaspoons italian herb seasoning |
11 g chopped fresh parsley |
Directions:
1. Cook pasta in a large pan of boiling water for 9 minutes or until al dente{cooked but firm to touch}.
2. Drain well.
3. Heat a saucepan on medium flame.
4. Once its hot, add the garlic, onion and meat to it.
5. Stir-fry and cook it for 5 minutes until the meat begins to brown.
6. Discard the extra fat.
7. Add the crushed tomatoes, tomato sauce, herb seasoning, salt and black pepper to taste.
8. Bring to a boil over high flame.
9. Lower flame to medium heat and cook, uncovered, for 5 minutes, until thickened.
10. Stir in parsley.
11. Serve sauce over the pasta.
12. Enjoy!
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