Spaghetti with Meat or Tomato Sauce

By Jenny & Rosie

Serves 4-6

1 Tbsp (15 mL) Olive oil

1 lb (454 g) Lean ground beef

1 small Onion, minced

1 small Carrot, grated

¼ lb (115 g) Mushrooms, minced

2 cloves Garlic, minced

1 × (796 mL) can Crushed tomatoes

1 × (156 mL) can Tomato paste

1 Tbsp (15 mL) Honey or sugar

4 tsp (20 mL) Dried basil*

2 tsp (10 mL) Dried oregano*

1 tsp (5 mL) Dried thyme* (optional)

1 tsp (5 mL) Dried parsley or savoury* (optional)

1 tsp (5 mL) Salt

½ tsp (3 mL) Baking soda (optional)

3 Cups (750 mL) Water

1 lb (454 g) Whole wheat spaghetti

2 Tbsp (30 mL) Grated parmesan cheese (to serve)

*Note: You may substitute 2 Tbsp (30 mL) dried basil and 1 Tbsp (15 mL) dried oregano, or simply use 3 Tbsp (45 mL) Italian seasoning blend.

Note: Wash all produce well.

Pour the olive oil into a large heavy pot on medium heat. Add the ground beef, onions, carrots, mushrooms and garlic and sauté until the vegetables are soft and golden brown, about 15 minutes.
Add crushed tomatoes, tomato paste, honey or sugar, basil, oregano, optional thyme and parsley, salt, baking soda and water.
Reduce the heat to low and simmer for about 30 minutes until sauce is thickened. Keep warm over low heat. Add water to thin if necessary.
In the meantime, bring a large pot of water to a boil and add the salt. Add the spaghetti, stirring to make sure the pasta doesn’t stick together. Boil until tender, then drain.
Combine the pasta with the sauce or serve the pasta and sauce separately. Top each serving with a spoonful of Parmesan cheese.

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