Red Wine Spaghetti Sauce and a Spaghetti Squash

Red Wine Sauce

1 lb 92/8 lean ground beef

I medium (approx 6.5 oz) onion, diced fine

2 teaspoons minced garlic

2 teaspoons Italian seasoning

1 (15oz) can tomato sauce

1 (6oz) can tomato paste

½ cup dry red wine

1. Brown ground beef in a skillet

2. Remove beef from skillet and keep approx 1-2 tbsp of the grease in the pan

3. And seasoning & onions to the grease in the skillet, and cook until the onions are tender

4. Add tomato sauce, tomato paste, and red wine to the skillet, stir to combine, cover & simmer for 10 minutes

5. Uncover and add ground beef, cook for another 5 minutes

6. Add salt & pepper to taste

 

1093 calories total, makes 6 (1/2 cup) servings at 182.2 calories each

 

 

Baked Spaghetti Squash

1 medium spaghetti squash

1. Preheat oven to 350 degrees F

2. Cut squash in half (the long way), remove seeds

3. Bake flat side down, for 45-60 minutes, or until a fork goes into the shell easily

4. Scoop out strands and serve

 

1 oz of spaghetti squash has 8 calories

 

 posted 12/2/13 in New 2 Me Cooking Challenge November