Ingredients
1/2 pound lean ground beef (90% lean)1 medium carrot, shredded1 celery rib, thinly sliced1/4 cup chopped onion1 garlic clove, minced1 jar (14 ounces) spaghetti sauce1/2 teaspoon Italian seasoning1 tablespoon heavy whipping cream or milk1 tablespoon minced fresh parsley4 ounces uncooked spaghetti
Preparation
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. Serve immediately.
