Ingredients:
2 teaspoons olive oil
1/2 onions, finely diced ( any variety)
3 garlic cloves, finely minced
1 carrots, peeled, halved lengthwise & sliced 1/4-inch thick
4 ounces Italian sausage or 4 ounces turkey sausage, casings removed & crumbled
10 ounces lean ground beef or 10 ounces lean ground turkey
1 (28 ounce) cans crushed tomatoes in puree
2 teaspoons spaghetti sauce seasoning ( Lawry’s Original or Lawry’s Extra Rich & Thick)
10 ounces spaghetti or 10 ounces penne or 10 ounces wagon-wheel pasta
1 cup frozen Italian cut green beans, thawed & drained
4 ounces mushrooms
2 tablespoons parmesan cheese, grated ( to garnish)
Directions:
In a large dutch oven, heat the olive oil over medium low heat for 1 minute.
Add onions, garlic, and carrots, and saute, stirring frequently for 5 minutes (until carrots are tender and garlic and onion are just beginning to brown).
Push vegetables to one side of pan and add meat.
Raise heat to medium high and saute, stirring constantly, until browned on all sides (about 5 minutes); drain off excess fat.
Add tomato puree and spaghetti seasoning, mix well, and bring to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Cook pasta according to package directions.
Add beans and mushrooms to sauce, cover, and cook for another 5-7 minutes over low heat (until vegetables are tender).
Serve pasta topped with sauce and Parmesan cheese.
Servings: 4
Time preparation: 15 min.
Time total: 48 min.