Spaghetti and Meat Sauce

posted by Sue Freeman 05-22-98 3:11 PM 

Spaghetti and Meat Sauce 
SOURCE: Cooking Light YEAR: 1998 ISSUE: March PAGE: 133 
 
1-1/2 pounds ultra-lean ground beef 
Cooking spray 
1-1/2 cups diced onion 
1-1/2 cups diced green bell pepper 
1 cup diced red bell pepper 
3 garlic cloves, minced 
2 cups shredded zucchini (about 2 large) 
1 teaspoon dried oregano 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1/4 teaspoon crushed red pepper 
1/4 cup sugar 
2 (28-ounce) cans crushed tomatoes, undrained 
1 (14.5-ounce) can stewed tomatoes, undrained 
1 (12-ounce) can tomato paste 
1 (7-ounce) bottle roasted red bell peppers, undrained 
14 cups hot cooked spaghetti (about 1-3/4 pounds uncooked pasta) 


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, and minced garlic, and saute 5 minutes or until tender.

Add zucchini, and saute 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. 

Yield: 14 servings 

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