Posts Tagged ‘whole wheat pasta’

Spaghetti Night

January 3, 2010

Who doesn’t love pasta?

As a kid, I always remember eating spaghetti when my brothers had soccer. Carbs = energy. It was also a meal that I think we all enjoyed and quick and easy to make. I think that almost everyone can think of a childhood memory eating spaghetti with family or friends.

A few months ago, I saw one of Jamie Oliver’s most recent tv specials that revealed a few harsh realities about store-bought spaghetti sauce. Most of the sauces on the market are full of preservatives and copious amounts of sodium. This combination of ingredients is really not good for anyone.

Since its January and the beginning of a new year, I’m going to try to make a few positive (and easy) changes with the food that I eat and make. My spaghetti tonight was inspired by Jamie’s 20 minute tomato sauce, which I encourage everyone to try. It is super easy, delicious and much healthier for you. It also provides you with the opportunity to customize it the way you like it. http://www.jamieoliver.com/recipes/vegetarian-recipes/the-quickest-tomato-sauce

Here’s how I did mine tonight. I had the time to simmer it for a while, which isn’t necessary, but does help reduce down the flavours a bit more.

Spaghetti Sauce

  • 1 pkg lean ground beef
  • 1 can diced tomatoes (whole plum tomatoes work better…I just didn’t have any on hand)
  • 2 cloves garlic, minced
  • 1/4 of an onion, chopped finely
  • 1 bell pepper, julienned  
  • 1 tbsp tomato paste
  • 1 tbsp chili flakes (use less if you don’t want the heat)
  • 1 tbsp italian seasoning
  • Salt and pepper, to taste

In a blender or food processor, blend the can of diced tomatoes until smooth. In a saucepan heat about 1 tbsp olive oil and gently sautee the onion and garlic to release the flavour. Add blended tomatoes. Add all the spices and tomato paste and simmer gently.

In the meantime, brown the ground beef and drain off any excess fat. When ready, add the ground beef to the tomato sauce. Simmer on medium low for 1-2 hours (or longer if you want).

About 5 minutes before serving, add the bell peppers. This will ensure that they stay crisp and delicious.

Serve with garlic bread and pasta of your choice. I used whole wheat spaghetti tonight. 

Well it’s back to work tomorrow…with some great leftovers!