Spaghetti with Meat Sauce

I don’t usually follow a recipe when I make meat sauce, but I thought I’d give this one a try. I’m glad I did, because I really liked it. And it’s a great recipe to throw together when you’re short on time.

Spaghetti with Meat Sauce
Cooking Light

12 ounces uncooked spaghetti
3/4 pound ground sirloin
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
3/4 cup dry red wine
1 (26-ounce) bottle low-fat spaghetti sauce
2/3 cup 2% reduced-fat milk (I used soy milk)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Add the beef; cook until browned, stirring to crumble. Drain beef, and set aside.
Add onion and garlic to pan; sauté 3 minutes. Add wine; cook 3 minutes or until liquid almost evaporates.
Stir in beef and spaghetti sauce; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in the milk, salt, and pepper; cook 3 minutes, stirring occasionally. Serve sauce over pasta.

6 servings
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