Low Iodine Classic Spaghetti and Meat Sauce

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

Low Iodine Classic Spaghetti and Meat Sauce

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Ingredients

6 servings

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
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1 tbsp kosher salt

For the sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium carrot, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
¾ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground pork
2 tbsp tomato paste
½ cup dry red wine
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes
1 tsp sugar
salt and pepper, to taste

For serving

¼ cup fresh basil leaves, torn (optional)
freshly grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.

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