Spaghetti With Meat Sauce and Mozzarella

Con Poulos
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

3/4
pound
spaghetti
1
tablespoon
olive oil
1
medium onion, chopped
2
cloves garlic, chopped
kosher salt and black pepper
3/4
pound
ground beef chuck
1
tablespoon
tomato paste
2
pounds
beefsteak or plum tomatoes, chopped
6
ounces
bocconcini (fresh mozzarella balls), halved
1/4
cup
chopped fresh basil

Directions

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes.
  3. Add the beef and cook, breaking it up with a spoon, until browned, 3 to 5 minutes.
  4. Add the tomato paste and cook, stirring, for 30 seconds. Add the tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until beginning to soften, 5 to 7 minutes more (add up to ¼ cup water if the pan is dry).
  5. Add the beef mixture, bocconcini, and basil to the pasta and toss to combine.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 677
  • Fat 24 g
  • Sat Fat 10 g
  • Cholesterol 84 mg
  • Sodium 606 mg
  • Protein 38 g
  • Carbohydrate 78 g
  • Sugar 8 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 302 mg
What does this mean? See Nutrition 101.