Try this Spaghetti with Meat sauce recipe, or contribute your own.
Suggest a better description1. Bring a large pot of water to a boil.
2. In a large skillet over medium-high, cook beef, breaking it up until no longer pink, about 5 minutes. Drain in a strainer to remove any fat.
3. Return meat to the pan, add wine, and cook over medium-high heat until partly reduced. Stir in tomato sauce and season with black pepper and re pepper flakes to taste. Reduce the heat to medium-low, cover and simmer for 15 minutes.
4. Cook pasta in boiling water according to package directions until all done; drain well, return to the pan and toss with sauce. Transfer to serving bowls and sprinkle with cheese.
Freezing and Refrigerating Pasta:
When freezing sauce, do not add the cheese topping (it gets rubbery when frozen). Cover with plastic wrap, then with foil. Freeze for up to 2 months. Let the dish defrost in the refrigerator overnight. Increase the baking time by about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 184 | ||
Calories from Fat: 68 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 392.8mg | 14 % | |
Potassium 369.5mg | 10 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.7g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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