This hearty soup has all the elements of a big pot of spaghetti and meat sauce. Adding the pasta to the soup and letting it stand allows the pasta to cook to perfection — and you don't have to watch the pot.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2003
Ingredients
Method
In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat. Add onion, garlic, celery, carrots, oregano, salt, pepper and hot pepper sauce; cook, stirring occasionally, until onion is softened, 5 minutes.
Add tomatoes, beef stock, tomato paste, vinegar, sugar and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Add pasta and remove from heat; let stand until tender but firm, about 7 minutes. Ladle into bowls; sprinkle with Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 879 mg
- Protein 22 g
- Calories 301.0
- Total fat 12 g
- Cholesterol 45 mg
- Saturated fat 5 g
- Total carbohydrate 27 g
%RDI
- Iron 26.0
- Folate 20.0
- Calcium 13.0
- Vitamin A 73.0
- Vitamin C 45.0
