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LOW-FAT SPAGHETTI SAUCE 1 lb. lean ground chuck 1 lb. medium onion, chopped 2 to 3 Tbsp. chopped bell pepper 1/2 stick celery, finely chopped 1/2 tsp. oregano flakes 1 tsp. diet margarine (optional for richer taste) salt to taste (or no salt at all if on a no salt diet) pepper to taste garlic (optional) 1 1/2 c. water Add 1 cup of water to saucepan. Place ground chuck into saucepan and boil meat until water has evaporated down to below the meat level. Pour meat into colander and drain off fat. Rinse out saucepan and place meat back into it. (For less fat, follow this procedure again.) In a medium frying pan, combine onions, bell pepper, celery and remaining 1/2 cup of water. Bring this to a boil and simmer until water has evaporated and ingredients have begun to sizzle slightly. Stir and add to meat mixture. Add finely chopped tomatoes, oregano flakes, margarine, salt, pepper and garlic. Bring to a boil, then turn down low and cook for 1 1/2 hours, stirring occasionally. Serve over steamed spaghetti noodles. Note: This recipe can be used as a low-fat lasagne base; just use low-fat cheese and lasagne noodles. Dot lightly with diet margarine. Reminder: Tomato sauce and tomato paste not only in- crease the calorie intake, but can also increase the sugar level in the blood. Do not substitute these for plain canned tomatoes if you are on a restricted diet. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |