spaghetti with beef and vegetables
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.
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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
Two or three
Ingredients
- 1 pound lean ground beef, 90% lean
- 1 medium sweet onion, chopped
- 3 medium chopped carrots
- 2 stalks celery,, chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/3 pound whole wheat pasta of choice
- 1 pinch red pepper flakes
- 1 or 2 dashes low salt soy sauce, to taste
How To Make spaghetti with beef and vegetables
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Step 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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Step 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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Step 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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Step 4Add garlic and stir and cook an additional minute.
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Step 5Add beef back to the skillet, along with red pepper flakes.
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Step 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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Step 7Serve with additional soy sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Ingredient:
Pasta
Diet:
Low Fat
Diet:
Dairy Free
Culture:
American
Category:
Casseroles
Method:
Stove Top
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