= Makes: 2 quarts sauce (use 1 quart sauce per 1 pound pasta)
= Serves: 8
= Serving size: 1 cup sauce, 2 ounces pasta
= Active time: 20 minutes
= Total time: 30 minutes
Pasta is the hook for kids. That can be a problem if that’s all they eat. But this sauce extends the pasta. You’re getting the fiber into the sauce. And the meat makes it worthwhile. If you put the vegetables on the side, the kids would eat the pasta and leave the vegetables. But by mixing the veggies into the sauce, kids won’t turn this down.
This recipe makes a large batch, enough for a family gathering. If you’re not serving a crowd, freeze half the sauce to use later, and use only 1 pound pasta, 1 pound spinach, and ½ cup Parmesan cheese.
Ingredients
3 teaspoons salt
¼ cup canola oil
1 cup peeled and chopped yellow onion
¼ cup peeled and chopped garlic
2 pounds ground meat
¼ cup Italian seasoning
½ teaspoon crushed red pepper flakes
8 cups Marinara Sauce or two 28-ounce cans crushed tomatoes
2 pounds pasta, any kind
2 pounds fresh or frozen spinach, Swiss chard, or kale
1 cup grated Parmesan cheese
STEP 1: Fill the stockpot two-thirds full with water. Add 1 teaspoon salt to the water, cover, and place over high heat until it boils.
STEP 2: Pour the oil into a second stockpot. Add the onions and cook gently over medium heat for 5 minutes. Add the garlic and cook for 2 more minutes.
STEP 3: Add the meat to the onions and garlic. Cook until the meat loses its pink color, about 5 minutes. Add the Italian seasoning and crushed red pepper flakes and stir together with the meat. Add the Marinara Sauce. Simmer uncovered on medium heat for 20 minutes.
STEP 4: Add the pasta to the boiling water in the first stockpot. Cook until tender, 8 to 10 minutes. Add the spinach to the pasta water 30 seconds before the noodles are done. Drain the pasta and spinach. Spray a large serving dish with cooking spray. Pour the pasta and spinach back into the pot. Pour the sauce over the pasta and mix. Transfer to a serving dish and top with the cheese. Serve.
This sauce can be frozen. Divide among four separate containers, add ½ pound cooked pasta, and a small bag of spinach and you’ve got a quick meal.
VARIATIONS:
• Use fresh or frozen kale or chard.
• Add 2 cups white or red beans to sauce.
• Add 2 pounds of cooked ground beef, turkey, or Homemade “Sausage”.
• Add roasted zucchini and bell pepper.
• Add fresh basil just before serving.
GOES WELL WITH:
• Green salad
• Sliced fresh fruit
Per serving: Calories 420, Calories from Fat 110, Total Fat 12g (18% DV), Saturated Fat 4g (20% DV), Trans Fat 0g, Cholesterol 40mg (13% DV), Sodium 810mg (34% DV), Carbohydrates 57g (19% DV), Dietary Fiber 5g (20% DV), Sugars < 1g, Added Sugars: 0g, Protein 26g, Vitamin A 130%, Vitamin C 50%, Calcium 20%, Iron 40%.