Ingredients :
1 lb lean ground beef (or use turkey or pork if you want)
1 small onion, finely diced
1 pinch red pepper flakes
½ tsp dried oregano
1 tsp Morton salt
1 large carrot, shredded
⅓ cup frozen Bird’s Eye chopped spinach, thawed (or 1-2 handfuls fresh)
1 tsp minced garlic
1 375g box of whole grain spaghetti (about 12 oz), broken in half
1 28ox can Hunt’s diced tomatoes with Italian herbs
4 cups reduced sodium tomato vegetable cocktail
Instructions :
In a large pot, add ground beef, onion, pepper flakes, oregano and salt and cook over medium-high until meat is browned. Add carrot, spinach and garlic and cook 1-2 minutes.
Add spaghetti (I like to break it in half because it makes it easier to stir!), diced tomatoes and tomato vegetable cocktail. Bring to a simmer over medium-high heat and reduce to medium heat, stirring often to keep pasta from sticking together. Simmer over medium heat, stirring often, for 10-15 minutes or until pasta is cooked.
If all liquid is absorbed before pasta is cooked, slowly add ½-1 cup of liquid and keep cooking and stirring until pasta is cooked
