- Total Time
This classic beef pasta sauce is a favorite with spaghetti, and it’s great as a topping for pizza.
uncooked onion(s)1 small, finely chopped
uncooked carrot(s)1 small, finely chopped
uncooked celery1 rib(s), medium, finely chopped
cremini mushroom(s)½ pound(s), quartered
uncooked 93% lean ground beef¾ pound(s)
bottled reduced fat pasta sauce¾ cup(s), or fat-free
low-fat milk¼ cup(s)
Italian bread12 oz, loaf, halved horizontally
plum tomato(es)4 medium, sliced
shredded part-skim mozzarella cheese½ cup(s), or Italian Cheese blend, shredded
- Preheat the oven to 400°F.
- Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the onion, carrot, celery, and mushrooms and cook, stirring frequently, until the vegetables soften and the mushrooms exude liquid, about 6 minutes.
- Increase the heat to medium-high and stir in the beef. Cook, stirring frequently to break up the beef, until browned, about 5 minutes. Stir in the pasta sauce and milk; bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes.
- Place the bread, cut-side up, on a nonstick baking sheet. Spoon the meat sauce onto the bread, spreading it evenly. Arrange the tomatoes on top. Bake until heated through and the bread is browned at the edges, about 10 minutes. Sprinkle evenly with the cheese and bake until the cheese melts, about 5 minutes. Cut each piece of bread into fourths, making a total of 8 pieces. Yields 1 piece per serving.