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
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