COOKING LIGHT SPAGHETTI AND MEAT SAUCE
My new favorite recipe for Spaghetti Sauce! The secret ingredient is.... roasted red bell peppers! Cooking Light adapted recipe.
Provided by Redsie
Categories Spaghetti
Time 1h20m
Yield 14 serving(s)
Number Of Ingredients 19
Steps:
- Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.
- Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and sauté 5 minutes or until tender. Add zucchini, and sauté 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.
Nutrition Facts : Calories 380.8, Fat 4.3, SaturatedFat 1.4, Cholesterol 30.1, Sodium 820.7, Carbohydrate 65.3, Fiber 6.8, Sugar 14.9, Protein 21.8
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