Whole Wheat Spaghetti with Quick and Garlicky Meat Sauce

• 1 pound spaghetti whole wheat
• 2 1/4 teaspoons vegetable oil such as canola oil, olive oil
• 1 large onions finely chopped
• 1 large carrots finely chopped
• 1 stalk celery finely chopped
• 6 cloves garlic or to taste, minced
• 1 1/2 tablespoons italian seasoning
• 1 pound ground beef, lean 90% or leaner
• 28 ounce tomatoes, canned crushed, 1 can
• 13 cup parsley leaves freshly chopped, prefer flat-leaf
• 1 x salt to taste
• 23 cup parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of water to a boil.
2. Cook pasta until just tender, about 9 minutes.
3. Drain.
4. Meanwhile, heat oil in a large skillet over medium heat.
5. Stir in onion, carrot and celery and cook, stirring often until the onion starts to brown, 6 to 8 minutes.
6. Stir in garlic and Italian seasoning, cook until fragrant, about 30 seconds to 1 minute.
7. Stir in beef and cook, stirring and breaking up with a spoon, until no longer pink, about 4 minutes.
8. Increase heat to high.
9. Pour in tomatoes and cook until thickened, about 5 minutes.
10. Stir in parsley and salt.
11. Spoon the sauce over the pasta and sprinkle cheese on top.
12. Serve warm.

whole wheat, vegetable oil, onions, carrots, celery, garlic, italian seasoning, ground beef, tomatoes, parsley, salt, parmesan

Taken from recipeland.com/recipe/v/whole-wheat-spaghetti-quick-gar-51842 (may not work)