Photo of Spaghetti with Tomato-Meat Sauce by WW

Spaghetti with Tomato-Meat Sauce

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(s)

Uncooked onion(s)

1 cup(s)

Uncooked carrot(s)

1 cup(s)

Garlic clove(s)

1 clove(s), large

Uncooked 93% lean ground beef

1 pound(s)

Canned crushed tomatoes

28 oz, in tomato puree

Table salt

¼ tsp(s)

Red pepper flakes

¼ tsp(s), crushed

Dried basil

¼ tsp(s)

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.)