spaghetti with beef and vegetables
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An American comfort food in place of the usual tomato sauce on pasta, with a few ordinary vegetables that I usually have in the refrigerator. When cold weather settles in around November, I like a bowl of pasta for supper or lunch. It reheats well and quickly in the microwave.
yield
serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For spaghetti with beef and vegetables
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1 lblean ground beef, 90% lean
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1 mdsweet onion, chopped
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3 mdchopped carrots
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2 stalkcelery,, chopped
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4 clovegarlic, minced
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2 Tbspvegetable oil
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1/3 lbwhole wheat pasta of choice
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1 pinchred pepper flakes
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1 or 2 dashlow salt soy sauce, to taste
How To Make spaghetti with beef and vegetables
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1In a large pot, bring about three quarts of water to a boil, add salt as desired, and cook spaghetti eleven or twelve minutes, until almost tender. It will be cooked further with ingredients.
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2In a large skillet, brown the ground beef, remove to a strainer over a bowl to remove fat and keep warm.
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3Add oil to skillet and saute onions, carrots and celery, stir occasionally, cover and cook about five to eight minutes, until vegetables are tender.
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4Add garlic and stir and cook an additional minute.
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5Add beef back to the skillet, along with red pepper flakes.
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6Strain the pasta when cooked, and add to the large skillet along with beef and vegetables. Toss to mix with soy sauce.
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7Serve with additional soy sauce.
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