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Spaghetti with Meat Sauce

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Spaghetti with Meat Sauce

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Course: Main Course
Cuisine: American
Keyword: Spaghetti with Meat Sauce
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: 366kcal


  • 1/2 medium onion
  • 1 medium carrot
  • 1/2 medium bell pepper, green
  • 1/2 stalk celery
  • 1 clove garlic
  • 1 pound beef, ground, 95% lean
  • 1 cup sliced mushrooms, brown, Italian, or Crimini
  • 14 1/2 ounce diced tomatoes, canned
  • 1/2 can (6 oz) tomato paste, canned
  • 1/4 cup water
  • 1/2 teaspoon basil, dried
  • 1/4 teaspoon oregano, dried
  • 1 teaspoon bay leaf, crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 8 ounce spaghetti pasta, whole-wheat, dry


  • Chop onion, carrot, green pepper, celery and mince garlic.
  • In a large saucepan cook meat, mushrooms, onion, carrot, green pepper, celery, and garlic till meat is no longer pink and vegetables are tender. Drain off any fat.
  • Stir in undrained tomatoes, tomato paste, water (or red wine if preferred) basil, oregano, 1 small bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
  • Combine 1 teaspoon cornstarch and 1 tablespoon of cold water. Stir into sauce. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.
  • Meanwhile, cook spaghetti according to package directions. Drain well.
  • Serve sauce over spaghetti.
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Calories: 366kcal | Carbohydrates: 60g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 353mg | Fiber: 7g | Sugar: 12g

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