Oh My Spaghetti Sauce Low Fat Food

OH MY!!! SPAGHETTI SAUCE (LOW FAT)

Steps:

• Combine all in saucepan and bring to a boil.
• Reduce heat and simmer for 10-15 minutes.

LOW FAT SPAGHETTI SAUCE

Steps:

• 1. Crumble and brown ground beef. Drain off all fat; wipe out frying pan.
• 2. Turn beef into colander, and rinse with cold water. Pat dry with paper towel; return to pan.
• 3. Add garlic, onion, pepper, mushrooms and cook over medium low heat, stirring as necessary until veggies are soft.
• 4. Add tomatoes and tomato paste. Add seasonings and simmer until hot throughout. Adjust seasonings to taste and serve over pasta with low fat Parmesan sprinkled over.

LOW CALORIE SPAGHETTI

Steps:

• Start your noodle water boiling and add 2 pinches of Kosher Salt.
• When the water starts to boil, add the noodles and cook according to the manufacturer's direction.
• Brown the Turkey, White Onion, a pinch of Kosher Salt, Sliced Mushrooms, 1 teaspoon Dried Basil, and 1 teaspoon Dried Parsley on a medium heat.
• Drain any grease that may have cooked out.
• Add the Spaghetti Sauce and turn to the heat to the lowest setting. Stir occasional while the noodle are cooking.
• When the noodles are done, drain them and toss with Olive Oil and remaining Dried Parsley.
• Dish out the cooked noodle and place the sauce on top.
• Optional - Top sauce with a sprinkle of Parmesan Cheese or 1 1/2 tablespoons of Low Fat Small Curb Cottage Cheese.

LOW-FAT WHITE SAUCE

Steps:

• Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

TOMATO MEAT SAUCE FOR PASTA - LOW FAT!

Steps:

• Crumbled ground beef, and pre-cook in dutch oven (DO NOT brown, just render the fat/water).
• Drain pre-cooked beef (I do this in a strainer lined with paper towels). Wipe extra grease/water from bottom of pan with a paper towel.
• Chop onion and celery; finely dice carrot.
• Sauté onion and EVOO in dutch oven on low heat, until onion is translucent (be careful not to let onion get brown; this makes it bitter, which makes the sauce bitter. If it gets brown, throw it out & start again!).
• Add carrot, celery, and salt, continuing to sauté until all veggies soften, stirring often.
• Add beef, tomato, herb/spice. Stir. Cover and raise heat until sauce is simmering.
• Turn heat down to lowest possible. Continue to simmer, covered, for at least an hour, stirring every 15 minutes.
• If heat is too high, or pot not well-insulated, water may need to be added.
• Add chopped parsley when you turn off the heat -- FINISHED!
• Note: Flat-edged wooden spatulas are best for lifting sugar-laden ingredients (i.e. veggies & tomato sauce) from the bottom of a pot.
• Alt: If you're not picky about fat, skip the 'pre-cook beef' step, and add beef directly to cooked veggies.