Thursday, August 25, 2011

Spaghetti

“This tastes like Olive Garden!” I thought the first time I tasted my mother-in-law’s spaghetti sauce. Maybe even better. Her recipe isn’t written down and changes over the years—here’s the circa 2000 version, sans meat.
(The meat version is described at the end of the recipe.)

Ingredients:
Italian tonight, anyone?
¾  c. Chopped onion
(1 small onion or ½ large onion)
1 Tbsp. minced garlic
(2-4 cloves)
 3 Tbsp. Olive oil
28 oz. Crushed tomatoes
15 oz. Tomato sauce
10.75 oz. Condensed tomato soup
1 tsp. Salt
1 Tbsp. Sugar
Pinch Black pepper
1 Tbsp. Dried parsley flakes
2 tsp. Dried oregano leaves
2 tsp. Dried basil leaves
16 oz. Spaghetti pasta (or more)

Directions:
1. Cook pasta according to package directions: “al dente”.
Make sauce:
2. Put oil in large frying pan on medium heat. Sauté onion and garlic till translucent and soft.
3. Add all the rest of the sauce ingredients.
4. Bring to a low boil, stirring occasionally.
    Turn down heat to simmer for a few minutes, still stirring
    occasionally.
5. Serve sauce over spaghetti. Garnish with fresh basil or Parmesan
    cheese, if desired.

 Spaghetti + Salad = A Satisfying Dinner!
Meat sauce option:
Brown 1 lb. ground beef and then add onion and garlic --no olive oil necessary. Finish preparing the sauce following the instructions above.

I serve spaghetti with this salad inspired by the spaghetti & salad recipe in Denise Austin’s Lose that Last 10 Pounds.


*Nutrition (Sauce):

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
¾ c. chopped onion
48
0
2
1.25
3
1 Tbsp. minced garlic
12
0
0
0.5
0
3 Tbsp. olive oil
360
0
0
0
0
1 tsp. salt
0
100
0
0
0
1 Tbsp. sugar
45
0
0
0
0
28 oz. crushed tomatoes
455
78
13
13
26
15 oz. tomato sauce
140
77
7
7
0
10.75 tomato soup
250
70
2.5
5
0
Total (6 cups):
1310 kcal
325%
24.5g
26.75g
29%


*Nutrition (Pasta):

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
16 oz. Spaghetti
( 7 cups)
1680 kcal
0%
16g
56g
0%


*1 serving Pasta + Sauce:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 cup Spaghetti
229
0
2.25
8
0
1/3 c. Sauce
73
18%
1.25
1.5
1.5%
Total:
302 kcal
18%
3.5g
9.5
1.5%



You can double the fiber (~7g) by using whole-wheat pasta!
*Calculated from food packaging and the following website: http://nutritiondata.self.com .
I used “Great Value” brand (Walmart) crushed tomatoes, tomato sauce, and tomato soup, “Members Mark” brand (Sams Club) olive oil and spaghetti noodles, “Morton” brand salt, and “Domino” brand sugar.

1 comment:

  1. I could have sworn I commented on this recipe last week! Anyway, I kept thinking about it because the tomato soup intrigued me. We felt like having spaghetti tonight so I made your recipe (and followed it exactly, which is unusual for me). I did add the meat and used ground turkey (though 99% of the time I make meatless spaghetti sauce). We LOVED how it turned out! Very, very good! The tomato soup makes it a little bit creamy, but is definitely unobtrusive. Never would have thought to add it. I will most definitely make this again :) Thanks so much for sharing.

    ReplyDelete