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Spaghetti a la Fireman

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Self sufficient.  The best quality of my fireman.  Wellllll- aside from his Hercules physique, handsome facial features and his full head of hair…. and his soft heart- and the fact that he runs in and out of burning buildings, or saves lives on the ambulance on a daily basis (he is a paramedic, too!).  All those, I’d say, would be great qualities, as well!  But- on this particular day..he is self sufficient.  Working in a firehouse- there is no one to pick up after themselves but… themselves.  Laundry, cleaning, mowing, AND the ability to cook are all qualities that can be found in the men at the fire station. My fireman, in particular, hold responsibilty of cooking- and I often hope that he can carry the healthy tips I have attempted to ingrain in him to the station.  I often get pictures of his ginormous slab of meat..macaroni and creamed corn (oh yes, carb and carb for his side dishes) or cheesy broccoli (but hello..vegetables.  Thank goodness.)  I was proud to hear about his lightened version of Chicken Spaghetti last week- and the boys liked it! 

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This week was a little busy for me, and one evening I was getting home a little later than usual- so I left the cooking responsibilty in the hands of my fireman.  He makes the most delicious meat sauce- with simple hints of uniqueness- a sweet and spicy red sauce and hearty whole wheat noodles.  PLEEEEEAAAAS-ing to this girl’s belly.  It is so satisfactory to see that all my nutrition garble does stick with my Hercules of a husband- and I definitly reap the benefits.

Whole Wheat Spaghetti
with Hearty Meat Sauce
1 pound uncooked whole wheat spaghetti
1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin (extra lean ground beef- at least 90% lean)
1 medium yellow onion, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 (24-oz) jar traditional marinara sauce (I used Prego Traditional Italian)
1 (14.5-oz) can fire-roasted tomatoes
3 tablespoons clover honey
3 links (about 8 ounces) all-natural chicken sausage, casings removed
8 ounces sliced mushrooms
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes. Stir in Italian seasoning; cook until fragrant, about 30 seconds. Add beef and sausage, cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in pasta sauce and diced tomatoes and cook until thickened, 4 to 6 minutes. Stir in honey, crushed red pepper, and salt.
Serve the sauce over the pasta and, if desired, sprinkle with 2 tablespoons grated parmesan cheese.
Nutritional Information
Serves about 6 (1 cup pasta, generous 3/4 cup meat sauce)
Calories: 392
Fat: 9.3 g
Carbphydrate: 52 g
Fiber: 10 g
Protein: 30 g

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