Linguine with tomato-meat sauce
Whip up this version of a simmered-all-day Sunday sauce any night of the week; it takes only half an hour to cook. Toss it with pasta, use it to make lasagna, or get creative and ladle this meat sauce over a baked potato.
Uncooked whole wheat pasta
8 oz, linguine variety
1 large, finely chopped
1 medium, finely chopped
3 clove(s), large, finely chopped
Uncooked 93% lean ground beef
Canned crushed tomatoes
28 oz, (1 can)
Crushed red pepper flakes
Grated Parmesan cheese
- Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water before draining.
- In a 12-inch nonstick skillet, heat the oil on medium-high. Add the onion, carrot, and garlic. Cook until the onion is tender, about 6 minutes, stirring frequently.
- Add the beef to the skillet and cook until browned, 4 to 5 minutes, breaking up the meat with a wooden spoon. Stir in the tomatoes, salt, red pepper, and basil. Bring to a boil over high heat. Reduce heat to a simmer and cook until the sauce is slightly reduced, about 15 minutes.
- Add the pasta and toss to coat, stirring in the reserved pasta cooking water as needed to thin the sauce. Before serving, sprinkle with the cheese.
- Serving size: about 2⁄3 cup pasta, 2⁄3 cup sauce, and 1 tbsp cheese
Per serving (about 2⁄3 cup pasta, 2⁄3 cup sauce, and 1 tbsp cheese): 296 Cal, 10 g Total Fat, 4 g Sat Fat, 608 mg Sod, 30 g Total Carb, 5 g Sugar, 5 g Fib, 24 g Prot.