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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (442g) Recipe makes 6 servings |
||
| Calories 275 | ||
| Calories from Fat 85 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 3.4g | 16% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.5g | ||
| Cholesterol 49mg | 16% | |
| Sodium 870mg | 36% | |
| Potassium 946mg | 27% | |
| Total Carbohydrate 28.7g | 9% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 14.6g | ||
| Protein 19.2g | 38% | |
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By: dojemi
Mar 16, 2006
I discovered this recipe in a 'Better Homes' magazine. Made it last night for the first time and it was excellent. I used Fusilli instead of the spaghetti and it worked perfectly.
SERVES 6
Ingredients
- 1 lb lean ground beef
- 1/2 cup chopped onion
- 1 small sweet green pepper, chopped
- 1/2 cup chopped celery (1 stalk)
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 2 1/2 cups water
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (13-15 ounce) jar spaghetti sauce
- 1 tablespoon sugar
- 1/2 teaspoon dried Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 dash crushed red pepper flakes
- 2 ounces dried spaghetti, broken into 2 inch pieces
Directions
1
In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink.2
Drain off excess fat.3
Add waterm undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.4
Bring to a boil.5
Add broken spaghetti.6
Return to boiling.7
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.8
Serve immediately.
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Featured Reviews for This Recipe
From: bmcnichol
On Oct 13, 2008
Very good and easy to make. I made this for lunch today. I followed the recipe as written other then I used crushed tomatoes instead of diced. I didn't add the celery, carrot, the red pepper flakes or the sugar. I also added some parmesan cheese. I used beef broth instead of water. Mine was more like a soup then what is pictured. My boys enjoyed it. My son said he thought it tasted like stuffed peppers with noodles instead of rice.
From: ChefRaylene
On Jul 16, 2008
This was a wonderul dish. I have made it now a couple of times and everyone has loved it and asked for the recipe. Thanks for posting.
From: Kasha
On Mar 18, 2006
Fast, good, easy, healthy. My version was more 'soupy' than the photo. Smelled great cooking, and a good way to get rid of a spaghetti craving without all of the work and calories!
From: Domestic Goddess
On Sep 29, 2007
Hubby and I really enjoyed this soup. When reheating it the next day, it was more like a Goulash, and still oh so good!! I did add 1/2 cup of finely diced green bell peppers, 7/8 cup of sliced baby carrots, 2 tsp. of jarred minced garlic, (15 ounces) of Hunts Traditional-Style Spaghetti Sauce, and added Italian Diced Tomatoes with Basil, Garlic, and Oregano. Hubby thought the 1 tablespoon of sugar made the soup taste too sweet, so next time I will only add a 1/2 tablespoon, or delete it from the recipe all together. For some reason I couldn't find my bottle of crushed red pepper flakes, so I added 1/2 tsp. of Tabasco, and 1/4 tsp. of cayenne red pepper. I also added (3 ounces) of "thin" spaghetti, rather than the regular spaghetti. When simmering the soup, I covered the pot w/a lid, and simmered it for 15 minutes. I can't wait to make this again, but next time w/the crushed red pepper flakes. This soup was quite delish!! "Thank you" for the recipe dojemi.
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