Spaghetti with beef and vegetables

Spaghetti With Beef  And Vegetables Recipe

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Beth M.


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.


☆☆☆☆☆ 0 votes

Two or three
15 Min
15 Min
Stove Top


  • 1 lb
    lean ground beef, 90% lean
  • 1 medium
    sweet onion, chopped
  • 3 medium
    chopped carrots
  • 2 stalk(s)
    celery,, chopped
  • 4 clove
    garlic, minced
  • 2 Tbsp
    vegetable oil
  • 1/3 lb
    whole wheat pasta of choice
  • 1 pinch
    red pepper flakes
  • 1 or 2 dash(es)
    low salt soy sauce, to taste

How to Make Spaghetti with beef and vegetables


  1. In 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.
  2. In a large skillet, brown the ground beef, remove to a strainer over a bowl to remove fat and keep warm.
  3. Add oil to skillet and saute onions, carrots and celery, stir occasionally, cover and cook about five to eight minutes, until vegetables are tender.
  4. Add garlic and stir and cook an additional minute.
  5. Add beef back to the skillet, along with red pepper flakes.
  6. Strain the pasta when cooked, and add to the large skillet along with beef and vegetables. Toss to mix with soy sauce.
  7. Serve with additional soy sauce.

Printable Recipe Card

About Spaghetti with beef and vegetables

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Low Fat Dairy Free

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