Photo of Spaghetti with Tomato-Meat Sauce by WW

Spaghetti with Tomato-Meat Sauce

SmartPoints® value per serving
Total Time
35 min
20 min
15 min
This robust, satisfying sauce is wonderful tossed with cooked whole-wheat pasta. It's also fabulous spooned over a baked potato, whole wheat couscous or barley.


olive oil

1 tsp

uncooked onion(s)

1 cup(s)

uncooked carrot(s)

1 cup(s)

garlic clove(s)

1 clove(s), medium

uncooked 93% lean ground beef

1 pound(s)

canned crushed tomatoes

28 oz, in tomato puree

table salt

¼ tsp

red pepper flakes

¼ tsp, crushed

dried basil

¼ tsp

cooked whole-wheat spaghetti

2 cup(s), kept hot


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes.
  2. Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
  3. Stir in tomatoes and puree, salt, red pepper and basil and bring to a boil. Reduce heat and simmer 5 minutes for flavours to blend and for sauce to thicken slightly. Spoon over spaghetti. Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.)

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