Spaghetti with Meat Sauce
With this mind-blowing spaghetti sauce, you'll rely upon beef round tip, zucchini, tomatoes and fresh garlic for an out-of-body dining experience. It's Italian cooking at its finest.
At a glance
1 lb. beef round tip steaks 2 cloves garlic, crushed 1 tbsp. olive oil 2 small zucchini, thinly sliced 1 cup cherry tomato, halved 1/4 cup reduced-calorie, bottled Italian salad dressing 2 cups hot cooked spaghetti 1 tbsp. Parmesan cheese, grated
Cut beef steaks crosswise into 1-inch wide strips; cut each strip crosswise in half. Cook and stir garlic in oil in large nonstick skillet over medium-high heat for 1 minute. Add beef strips (half at a time) and stir-fry 1 to 1 1/2 minutes and season with salt and pepper. Remove with slotted spoon; keep warm. Add zucchini to same skillet; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over hot spaghetti; sprinkle with Parmesan cheese.
Ready in 30 min
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