Prep: 20 min. Cook: 20 min.
1/2 pound lean ground beef (90% lean)
1 medium carrot, shredded
1 celery rib, thinly sliced
1/4 cup chopped onion
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon Italian seasoning
1 tablespoon heavy whipping cream or milk
1 tablespoon minced fresh parsley
4 ounces uncooked spaghetti
In a large skillet, cook the beef, carrot, celery, onion and garlic
over medium heat until meat is no longer pink. Stir in spaghetti
sauce and Italian seasoning; bring to a boil. Stir in cream and
parsley. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, cook spaghetti according to package directions; drain. Add
to sauce and toss. Cook for 1-2 minutes or until heated through.