Spaghetti With Meat Sauce

Ra Spaghetti Day Blog V2 01

Eating healthy doesn’t mean you have to miss out on the good stuff! Check out this healthier spin on one of the ultimate classic comfort foods.Prep Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings


- 2 teaspoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 pound lean ground beef, preferably 95 percent lean (Vegetarians: Substitute 14 to 16 ounces crumbled firm tofu)
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon chopped fresh oregano (or ¼ teaspoon dried oregano)
- 3 cups fresh or canned chopped tomatoes
- 2 tablespoons tomato paste
- 5 cups cooked 100 percent whole wheat, brown rice, quinoa or whole grain spaghetti (7 ½ ounces uncooked)
- 1/4 cup grated Parmesan


  1. Heat a large heavy bottom skillet over medium heat.
  2. Add oil, onion and garlic and cook, stirring often, for 3 minutes.
  3. Add beef (or tofu), salt and pepper to taste and cook until browned, stirring often, about 5 minutes.
  4. Add oregano, tomato and tomato paste to beef mixture.
  5. Simmer for 5 minutes. Add spaghetti and combine thoroughly.
  6. Top each serving with 1 tablespoon grated Parmesan and serve.

Nutrition Facts (Per serving)

Calories: 433, Total Fat: 10g, Saturated Fat: 3.9g, Protein: 36g, Carbohydrate: 52 g, Cholesterol: 75 mg, Dietary Fiber: 10 g, Sugar: 7g, Sodium: 474 mg.

This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to

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