Ingredients
-
8 ounces thin spaghetti
-
1 tablespoon olive oil
-
2 teaspoons garlic, minced
-
1 teaspoon dried oregano
-
1/2 teaspoon celery salt
-
1/4 teaspoon crushed red pepper flakes
-
1/4 teaspoon fresh ground black pepper
-
1/4 teaspoon saffron thread, crushed
-
8 ounces ground beef, extra-lean
-
1 2/3 cups marinara sauce, low-sodium
-
1/2 cup pimento stuffed olive, sliced
-
1/4 cup dry sherry
-
1 tablespoon capers, small
-
1/4 cup fresh parsley, chopped & divided
-
2 cups onions, chopped
Instructions
- Cook pasta according to pkg directions (Omit salt & fat). Drain.
- Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
- Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
- Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.