Cooking Light Spaghetti And Meat Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 14
• 1 1/2 lbs extra lean ground beef
• cooking spray
• 1 1/2 cups diced onions
• 1 1/2 cups diced green bell peppers
• 1 cup diced red bell pepper
• 1 1/2 cups sliced mushrooms
• 3 garlic cloves, minced
• 2 cups shredded zucchini (about 2 large)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup sugar
• 2 (28 ounce) cans crushed tomatoes, undrained
• 1 (14 1/2 ounce) can stewed tomatoes, undrained
• 1 (12 ounce) can tomato paste
• 1 (7 ounce) bottle roasted red peppers, undrained
• 14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)

Recipe

• 1 cook the meat in a large dutch oven over medium-high heat until browned, stirring to crumble. drain meat well, and set aside. wipe out pan with a paper towel, and coat with cooking spray.
• 2 place the pan over medium-high heat until hot. add the diced onion, diced bell peppers, mushrooms and minced garlic, and sauté 5 minutes or until tender. add zucchini, and sauté 5 minutes. drain vegetables. return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. cook mixture over medium-high heat 5 minutes. add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. reduce heat, and simmer 1 hour or until sauce is thick. serve the meat sauce over pasta.