|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® WHOLE WHEAT SPAGHETTI|
|8 oz (250 g)||extra lean ground beed|
|1 cup (250 mL)||each chopped onion, zucchini, mushrooms, carrot, celery and yellow pepper|
|1 tbsp (15 mL)||each dried Italian seasoning and minced fresh garlic|
|1/2 tsp (2 mL)||each salt and pepper|
|2 cups (500 mL)||crushed tomatoes|
|1/2 cup (125 mL)||milk|
|Grated Parmesan cheese (optional)|
Crumble beef into a large a nonstick skillet set over medium heat; cook, stirring, until browned. Add vegetables, Italian seasoning, garlic, salt and pepper; sauté for 8 minutes.
Stir in tomatoes and milk; partially cover and simmer for 45 minutes.
Meanwhile, cook spaghetti according to package directions. Spoon the sauce over the hot spaghetti. Serve with Parmesan cheese (if using).
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