Veggie and Meat Spaghetti Recipe (with Vegan option)
Easy Veggie and Meat Spaghetti is quick to make in just 30 minutes on the stove and only 6 steps. This classic Italian dinner is a great way to get dinner on the table in very little time. The sauce can also be made vegan by eliminating the meat.
Ingredients
- 8 ounces spaghetti noodles (uncooked)
- 1 Tablespoon olive oil
- 1 small yellow onion
- 1 small green bell pepper
- 2 teaspoons jarred minced garlic
- ½ pound lean ground beef
- 14 ounce canned diced tomatoes
- 1 ½ cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ Tablespoon sugar
- 2 teaspoons balsamic vinegar
- Optional – Parmesan cheese for topping
Instructions
- On a cutting board, dice the onion and green bell peppers.
- In a Dutch oven pot over medium heat, cook the oil, onions, green peppers, garlic, and ground beef until the meat is browned.
- Stir in the tomatoes, marinara sauce, oregano, basil, salt, sugar, and balsamic vinegar. Bring to a simmer over medium heat. Cover and cook for 20 minutes.
- When the sauce starts to simmer, in another large saucepan, cook the spaghetti noodles according to the package directions, then drain in a colander.
- Remove the sauce from the heat and add additional salt and pepper if desired.
- Serve the sauce over the pasta or mix them together. Top with Parmesan cheese if desired.
Notes
- To make this a vegan spaghetti, omit the meat and choose your favorite vegan pasta. You can also use a vegan meat substitute.
- Store leftovers in an airtight container in the fridge for 4-5 days. Store in a freezer-safe container and freeze for up to 3 months.
Nutrition
Serving: 1Calories: 388kcalCarbohydrates: 58gProtein: 22gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 35mgSodium: 912mgPotassium: 900mgFiber: 6gSugar: 11gVitamin A: 635IUVitamin C: 42mgCalcium: 89mgIron: 5mg
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