This is a great recipe if you have a DH or kids who aren't to much of a fan of vegetables. The shredded zucchini ends up blending into the sauce, making it chunky, but it doesn't stand out.
1 1/2 pounds ultra-lean ground beef
1 1/2 cups diced onion
1 1/2 cups diced green bell pepper
3 garlic cloves, minced (I doubled this to 6, and honestly, would add more next time)
2 cups shredded zucchini (about 2 large)
1 teaspoon dried oregano (doubled)
1/2 teaspoon salt (doubled)
1/2 teaspoon black pepper (doubled)
1/4 teaspoon crushed red pepper (doubled)
1/4 cup sugar
2 (28-oz) cans crushed tomatoes, undrained
1 (14.5-oz) can stewed tomatoes, undrained
1 (12-oz) can tomato paste
1 (7-oz) bottle roasted red bell peppers, undrained
14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)
1 tsp basil
1 tsp italian seasoning
1 tsp cinnamon
Cook meat in a large dutch over over medium-high heat until browned, stirring to crumble. Drain meat well and set aside, wipe out pan, and coat with cooking spray.
Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers and minced garlic, and saute 5 minutes or until tender. Add zucchini, and saute 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 peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve meat sauce over pasta.
Makes 14 servings (1 cup sauce, 1 cup pasta)
WW: 7 pts.
Calories: 353; Fat:4.6 (sat 1.3 g); Protein: 20.1g; Cholesterol: 30 mg; Sodium: 381 mg;
Fiber: 4.8g; Carbs: 59g