1 pound pasta
1 pound lean ground beef
1/2 cup Italian seasoned bread crumbs
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package baby carrots, sliced
1 (16 ounce) jar spaghetti sauce
6 baby carrots, sliced
1/2 pound ground beef
1 tablespoon chopped fresh parsley with green onions
1/2 teaspoon dried basil
1/3 cup grated Parmesan cheese
1/4 teaspoon dried oregano
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, brown the beef over medium heat. Remove from heat. Drain fat.
Stir in bread crumbs, parsley, oregano, basil, sage, salt, pepper and vegetables. Stir gently. Reduce heat to medium and add spaghetti sauce. Bring to a boil; cover and simmer for 20 minutes.
Stir in carrots and cook for 10 minutes, stirring slowly. Stir in beef mixture and season with parsley, basil, cheese and oregano. Cover and simmer for 5 minutes.
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