Speedy Spaghetti with Meat Sauce | Dinner on Pasta

Dinner on Pasta
Speedy Spaghetti with Meat Sauce
C ■■□□□ U
Blender
Stove
Fat Trimmer: In an older version, 1 lb (500 g) regular ground beef would have been browned in oil, and the fat would probably not have been drained off. But if you use a good nonstick pan and lean ground beef and place the meal in the pan before heating, there is no need for oil.
4 servings

Ingredients:
½ lb (250 g) Lean ground beef
1 Onion, finely chopped
1 Clove garlic, minced
¾ tsp (4 mL) Each - dried oregano and basil
1 Can (28 oz/796 ml) tomatoes
½ tsp (2 ml) Granulated sugar
Pinch Each salt and pepper
12 oz (375g) Spaghetti

Directions:
In large nonstick skillet over medium heat, cook beef, onion, garlic, oregano and basil, breaking up meat with back of spoon and stirring often, for about 8 minutes
or until meat is no longer pink and onion is softened. Skim off any fat.
Meanwhile, in food processor or blender, blend tomatoes with juices until almost smooth; add to skillet along with sugar. Simmer, uncovered and stirring often, for
about 20 minutes or until desired thickness. Add salt and pepper.
Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain. Serve topped with sauce

Alterations:
None
Notes:

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

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Speedy Spaghetti with Meat Sauce | Dinner on Pasta

Speedy Spaghetti with Meat Sauce

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Dinner on Pasta
Speedy Spaghetti with Meat Sauce	C ■■□□□ U Blender Stove
Fat Trimmer: In an older version, 1 lb (500 g) regular ground beef would have been browned in oil, and the fat would probably not have been drained off. But if you use a good nonstick pan and lean ground beef and place the meal in the pan before heating, there is no need for oil. 4 servings Ingredients: ½ lb (250 g) Lean ground beef 1 Onion, finely chopped 1 Clove garlic, minced ¾ tsp (4 mL) Each - dried oregano and basil 1 Can (28 oz/796 ml) tomatoes ½ tsp (2 ml) Granulated sugar Pinch Each salt and pepper 12 oz (375g) Spaghetti Directions: In large nonstick skillet over medium heat, cook beef, onion, garlic, oregano and basil, breaking up meat with back of spoon and stirring often, for about 8 minutes or until meat is no longer pink and onion is softened. Skim off any fat. Meanwhile, in food processor or blender, blend tomatoes with juices until almost smooth; add to skillet along with sugar. Simmer, uncovered and stirring often, for about 20 minutes or until desired thickness. Add salt and pepper. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain. Serve topped with sauce Alterations: None
Notes: