This recipe is taken from the 2006 Milk Calendar. A family favourite made easier by combining the sauce and pasta all in one pot. No draining, no fuss, just a great meal for everyone to enjoy.
- Prep: 10 min
- Cooking: 25 min - 30 min
- 1 lb (450 g) extra-lean ground beef
- 2 garlic cloves minced
- 1 onion chopped
- 1 tbsp (15 mL) dried Italian herb seasoning
- 3 cups (750 mL) Milk
- 1 cup (250 mL) hot water
- 12 oz (375 g) spaghetti broken in half
- 1 jar (3 cups/ 750 mL) pasta sauce
- 1 red bell pepper or green bell pepper diced
- 1 tbsp (15 mL) balsamic vinegar or red wine vinegar
- 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese or shredded Italian-blend cheese
- Fresh basil leaves
In large pot, sauté beef over medium-high heat breaking up with a spoon; drain off fat. Add garlic, onion and herbs; cook, stirring, for about 3 min or until onion is tender. Add milk and 1 cup (250 mL) water; bring to a simmer. Stir in broken spaghetti; return to simmer, stirring often.
Reduce heat, cover and simmer for about 5 min, stirring once, until spaghetti is wilted. Stir in pasta sauce and red pepper; cover and simmer, stirring often and adding more hot water if necessary to prevent sticking, for about 10 min longer or until pasta is tender. Stir in balsamic vinegar. Serve sprinkled with cheese. Garnish with basil.
Use lean turkey sausage removed from casings in place of beef. Add 1/4 cup (60 mL) each chopped black olives and sun-dried tomatoes and 1/2 cup (125 mL) drained marinated artichoke hearts with vinegar.
If you don't have scales to measure the amount of spaghetti, gather a 1-1/2 inch (4 cm) diameter bundle of dry noodles; this should be about 12 oz (375 g).
Healthy Eating Tip: A great recipe to get all four of your food groups ' grains, Vegetables & Fruit, Milk and meat ' in one meal!
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 257 mg|
|Vitamin B12:||88 %|