Vegetable Spaghetti
Ingredients
16 oz (500 g) whole grain spaghetti
4 tbsp (60 mL) vegetable oil
1½ lbs (750 g) extra lean ground beef
¼ cup (50 mL) finely diced celery
½ cup (125 mL) diced onions
½ cup (125 mL) finely diced carrots
1 cup (250 mL) baby spinach leaves
1 tbsp (30 mL) dried basil
1 tbsp (30 mL) dried oregano
Salt and pepper to taste
1 cup (250 mL) beef stock
4 tbsp (60 mL) tomato paste
2 28 oz (800 mL) cans stewed tomatoes
½ cup (125 mL) grated parmesan cheese
Directions
Quick Tip: Simmering this sauce for 1½ hours allows the vegetables to virtually disappear.
Prepare spaghetti according to package directions. Heat 2 tbsp (30 mL) vegetable oil in a skillet; fry ground beef and set aside.
Heat remaining 2 tbsp (30 mL) oil in a large saucepan. Sauté celery, onions and carrots until soft, about 6-8 minutes.
Add ground beef, spinach, basil, oregano and salt and pepper; stir. Add beef stock and tomato paste. Simmer until liquid has reduced by half. Add stewed tomatoes and simmer for 1½ hours. If there are still vegetable chunks, use a hand mixer to lightly blend. Serve over cooked and drained pasta. Top with cheese.
Makes 4 to 6 servings.