ONE POT SPAGHETTI Supper |
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1 |
lb. Lean ground beef, (or ground
turkey breast) |
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2 |
Garlic Cloves minced |
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1 |
Onion chopped |
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1 |
Tbsp dried Italian herb seasoning |
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3 |
cup skim milk |
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1 |
cup hot water (approx) |
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12 |
oz spaghetti broken in half |
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3 |
cup pasta sauce (1 jar) |
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1 |
Sweet red or green pepper diced |
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1 |
Tbsp balsamic or red wine vinegar |
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1/2 |
cup
freshly grated Parmesan cheese or shredded Italian blend |
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Fresh Basil Leaves (optional) |
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In a large pot, brown meat over medium high
heat, breaking up with a spoon; |
Drain
off fat if any. |
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Add garlic, onion & herbs, cook stirring
for about 3 min or until onion is tender. |
Add milk & 1
cup hot water; bring to simmer, |
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Stir
in broken Spaghetti, return to simmer, stirring often. |
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Reduce heat, cover & simmer for about 5
minutes, stirring once, till spaghetti is |
wilted. |
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Stir in pasta sauce & red or green
pepper, cover & simmer, stirring often. |
Add more hot water if required to prevent
sticking, for about 10 min. longer or |
until
pasta is tender. |
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Stir
in Balsamic vinegar. |
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Serve
sprinkled with cheese. |
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Garnish
with fresh Basil if using. |
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Yeild
4 - servings |
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