I found this recipe in Newsday, earlier this year 2013.
Spaghetti with Meat Sauce Recipe
Spaghetti with Meat Sauce
8 oz. multi grain spaghetti
1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
½ tsp. basil
½ tsp. salt
½ tsp. thyme
1 lb. lean ground sirloin
1 (28 oz.) can diced tomatoes
8 oz. zucchini, cut into 1-inch pieces
¼ cup grated Parmesan
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook, according to package directions, until the pasta is al dente. Drain.
Heat oil in a large, nonstick skillet over medium high. Add onion, garlic, basil, salt and thyme and cook, stirring occasionally, for 3 to 4 minutes, until somewhat translucent. Add meat and cook, stirring to break into crumbles, until no longer pink. Add tomatoes and continue cooking, stirring occasionally, 5 minutes longer, or until the sauce begins to thicken. Add zucchini and cook, stirring occasionally, until crisp-tender, about 4 minutes.
Toss the pasta and sauce together, spoon onto plates, and top each serving with the cheese. Serve immediately. 4 servings
(Recipe for Spaghetti with Meat Sauce was in Newsday, Thursday, January 3, 2013)
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