Home > Recipes > Recipe Navigation    

Italian Spaghetti

Low in refined sugar and high in protein!

Exchange: 1 bread, 1 vegetable, 1 medium-fat meat
Italian Spaghetti Photo
Yield: Serves 4 (1/2 cup serving)


  • 1/2 sm. onion, chopped
  • 1/2 lb. lean ground beef (or ground turkey)
  • Pinch of kosher salt
  • 1/3 c. tomato paste (low-sodium)
  • 2/3 c. water
  • 2 1/4 tsp. Italian seasoning
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. oregano
  • 1/8 tsp. pepper
  • 1 sm. bay leaf
  • 1/2 c. tomatoes, fresh or canned (low-sodium)
  • 2 c. cooked whole grain spaghetti, drained


  1. Combine onion and ground meat and salt
  2. Place in non-stick skillet and brown over med low heat, draining off fat as it accumulates
  3. Add tomato paste, water, spices, herbs, and tomatoes
  4. Simmer 1 or more hours, adding more water if needed
  5. Serve 1/2 cup sauce over 1/2 cup cooked spaghetti
  6. For a professional touch, add chopped garlic and cook slowly in the sauce
  7. Garnish with fresh basil leaves

> Leave Feedback

User Feedback

(Page 1 of 1, 3 total comments)



Thank you for your recipes this week .

I would like to have you dailDiet review.

I want diet fruri and food that can help me loose fat or gas in my belly

posted Feb 23rd, 2010 12:57 pm



Agree w/ Brenda - we always use italian turkey sausage in our pasta. So much lighter and with a delicious sauce like this one, you don't need nearly as much meat. Don't forget the side salad!

posted Feb 17th, 2010 12:08 pm



this is so delicious! we used ground italian turkey sausage. i let the sauce simmer about two hours on low heat and the house just smelled so good!

posted Oct 21st, 2008 10:45 am


Leave Feedback

Or, proceed without an account


Already a member?