Low fat/carb - Pasta w/ Italian Sausage
Source of Recipe
from just jeanne's
Low fat/carb - Pasta w/Italian Sausage
2 pounds lean ground beef
1 to 2 pounds Italian sausage
1 large or two medium onions finely chopped
1/4 cup extra virgin olive oil
1 quart Italian-style tomatoes with juice
1-1/2 quarts pasta or spaghetti sauce
2 (4 ounce) cans chopped mushrooms, drained
2 tablespoons chopped garlic
2 beef bullion cubes, crushed
coarse ground black pepper, to taste
1 teaspoon ground fennel seed
1 teaspoon Italian seasoning
1/4 teaspoon dried basil
2 cups reduced fat grated Mozzarella cheese
1 to 1-1/2 pounds whole wheat pasta
Cook the links of Italian sausage in water until fully cooked. Drain
and set aside to cool. When cool, cut into bite-sized pieces and set
aside. Meanwhile saut� lean ground beef and chopped onions in extra
virgin olive oil until the beef is browned and the onions softened. Add
coarse ground black pepper. Drain the mixture in a colander to get rid
of the extra fat. Put the mixture back into the pot and add two beef
bullion cubes. Add mushrooms, Italian-style tomatoes with their juices,
the pasta sauce. Add garlic, Italian seasoning, basil, and fennel seed.
Stir well and add in the cut up Italian sausage. Let it simmer for a
few minutes on low heat.
Cook the whole wheat pasta in water seasoned with a little salt and a
dash of extra virgin olive oil. When the pasta is al dente, place in a
colander and rinse with hot water. Drain well and mix into the sauce.
Add the reduced-fat Mozzarella cheese and mix it well.
This will serve four adults and leftovers can be put into freezer
containers for future eating.
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