Spaghetti with Meat Sauce (Spaghetti 2)



Serving size

2 ounces pasta with 3/4 cup sauce
30 minutes

This recipe makes great leftovers. Refrigerate or freeze for a quick meal later!

Serve with Caesar Salad


4 quart Water
12 ounce Whole wheat Spaghetti (or gluten free pasta)
1 Tbsp. Olive oil
1 medium White onions (diced)
1/2 medium Red bell peppers (diced)
1 Large stalk Celery, raw (diced)
8 ounces Crimini mushrooms (thinly sliced)
1 tsp. Garlic, raw (minced)
8 ounces 90/10 Ground beef
1 15-ounce can No salt added tomato sauce
1 tsp. Worcestershire sauce
1/2 tsp. Salt
1 tsp., leaves Dried basil
1/2 tsp., leaves Dried oregano
1/2 tsp., leaves Dried thyme
1 to taste Black pepper


Gather all ingredients and equipment.

Place the water in a large pot over high heat.

When the water boils, add the spaghetti and cook for about 15 minutes or until "al dente" (meaning chewy and firm, not soft or mushy).

Once cooked, strain and toss with 1 teaspoon of oil and set aside.

Heat the remaining 2 teaspoons olive oil in a medium skillet over medium-high heat.

Once hot, add the onion and cook until onions are soft and begin to brown, about 2 to 4 minutes. Stir frequently.

Once the onions are soft, add the celery and cook for 2 minutes. Stir frequently.

Add the red bell pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and garlic and cook for 2 minutes. Stir frequently.

Add the beef and break it up with a wooden or metal spoon as it cooks.

Continue to cook until no pink remains.

Add the tomato sauce, Worcestershire, water, spices, and salt and bring to a simmer.

Simmer about 10 minutes until sauce is thickened.

Stir every 2 to 3 minutes as the sauce simmers and thickens.

Serve 3/4 cup of sauce over 3/4 cup of pasta.

Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This is a lactose-free recipe.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This is a gluten free recipe if gluten free pasta is used.


This is a low sodium recipe.

Recipe Notes

This recipe is a great way to move toward more plant based ingredients. Lots of terrific veggies with the whole grain pasta helps you make a big difference on your Mediterranean diet score.

"Everything you see I owe to spaghetti."

Sophia Loren