Spaghetti With Meat And Vegetable Sauce
A hearty spaghetti dish topped with a savory meat and vegetable sauce, bursting with rich tomato flavor and aromatic herbs, perfect for family dinners and casual gatherings.
Ingredients
- 1/2 lb. lean ground beef or turkey ⓘ
- 1 cup sliced fresh mushrooms ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/4 cup chopped celery ⓘ
- 1 clove garlic, minced ⓘ
- 1 (16 oz.) can tomatoes, cut up ⓘ
- 1/2 (6 oz.) can tomato paste ⓘ
- 1/4 cup water or dry red wine ⓘ
- 1/2 teaspoon dried basil, crushed ⓘ
- 1/4 teaspoon dried oregano, crushed ⓘ
- 1 small bay leaf ⓘ
- 1 teaspoon cornstarch ⓘ
- 6 oz. spaghetti ⓘ
Instructions
- In a large saucepan, cook meat, mushrooms, onion, green pepper, celery, and garlic until meat is no longer pink and vegetables are tender.
- Drain off fat.
- Stir in undrained tomatoes, tomato paste, water or wine, basil, oregano, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 30 minutes, stirring occasionally.
- Remove bay leaf.
- Combine cornstarch and 1 tablespoon cold water.
- Stir into sauce. Cook and stir until thickened and bubbly.
- Cook and stir 2 minutes more.
- Meanwhile, cook spaghetti according to package directions, then drain.
- Serve sauce over cooked spaghetti.
Tips & Substitutions
For a richer flavor, consider adding red wine instead of water. You can easily substitute ground turkey with lean ground beef for a different taste. If fresh mushrooms aren't available, canned mushrooms work in a pinch. Adding a pinch of sugar can help balance the acidity of the tomatoes. For more ideas, check out similar Italian recipes.
Serving Suggestions
Serve this hearty spaghetti with a sprinkle of grated Parmesan cheese and a side of garlic bread for a complete meal. A fresh green salad pairs well, adding a refreshing contrast to the richness of the sauce. This dish also goes well with a glass of red wine for an elevated dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the sauce on the stovetop over low heat, adding a splash of water or broth to loosen it if necessary. You can also microwave it in a covered dish, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti With Meat And Vegetable Sauce contains roughly 484 calories, with 22g protein, 65g carbohydrates, and 19g fat. It is an excellent source of iron (99% of the Daily Value), dietary fiber (72% of the Daily Value), and calcium (53% of the Daily Value). It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes, this sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage. Just make sure to cool it completely before storing. Reheat gently on the stove or microwave. It’s perfect for meal prep and tastes even better the next day.
What can I add to the sauce for extra flavor?
You can enhance the sauce with additional vegetables like zucchini or carrots. A splash of balsamic vinegar or a teaspoon of sugar can also add depth. For a spicy kick, consider adding red pepper flakes or Italian sausage. This flexibility makes it a great base for various meat sauce variations.
Can I use whole wheat spaghetti?
Absolutely! Whole wheat spaghetti is a nutritious alternative that adds fiber to the meal. Just be sure to adjust the cooking time as whole wheat pasta usually takes longer to cook than regular spaghetti. It pairs well with this meat and vegetable sauce, making for a healthier dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).