Prep time: 15 minutes | Cooking time: 30 minutes | Servings: 4
Ingredients
- 2 tablespoons Vegetable Oil
- 1 Onion small, chopped
- 4 cloves Garlic large, minced
- 2 teaspoons ground Cumin
- 2 teaspoons ground Coriander Seed
- 1/4 teaspoon ground Cayenne Pepper (or season to taste)
- 3/4 pound Ground Beef
- 2 Red Potatoes small, chopped into small pieces (optional)
- 1 Carrot chopped
- 1 Tomato chopped
- 2 cups Chicken Stock, low-sodium
- 1 1/2 cups Spaghetti Sauce
- 8 ounces Spaghetti, cooked and drained
- 2 tablespoons Cilantro fresh, chopped
Live Well Tips
- Spices and cilantro adds a new twist to spaghetti.
- This dish is usually made with potatoes, but can be substituted with cauliflower, eggplant or zucchini.
- Use whole-wheat pasta to add some whole grains into your meal.
Directions
- Wash hands with soap and water.
- In a large pot, heat oil. Add onions and cook until tender, about 5 minutes.
- Add garlic, cumin, coriander, and cayenne. Cook for 1 minute.
- Add beef and cook until brown, 3 to 5 minutes, or temperature reaches 160 degrees Fahrenheit.
- Add stock, pasta sauce, potatoes, carrot, and tomato. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Serve hot over warm pasta. Garnish with cilantro
Cook Together! Making Recipe with Kids
This dish is a great way to add new flavors and vegetables into the usual spaghetti dinner. Adjust the spices to your child’s taste.
Easy Tasks
- Gather ingredients and equipment
- Wash fresh foods, drain, and pat dry
Intermediate Tasks
- Measure and add ingredients to pot
- Boil water for pasta
Difficult Tasks
- Chop onions, potatoes, carrots and tomato
- Drain pasta
- Mix ingredients in pot
Nutrition Facts
Serving size 1.5 cups: Calories–543; Protein–27g; Carbohydrate–71g; Total Fat–16g; Saturated Fat–4g; Cholesterol–N/A; Fiber–7g; Sodium–531mg; Vitamin C–N/A; Vitamin A–N/A; Iron–N/A; Calcium–N/A
Adapted from Leah’s Pantry, CalFresh