Spaghetti with Tomato-Meat Sauce
1 clove(s), medium
uncooked 93% lean ground beef
canned crushed tomatoes
28 oz, in tomato puree
red pepper flakes
¼ tsp, crushed
cooked whole-wheat spaghetti
2 cup(s), kept hot
- 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.
- Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
- 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.)