Linguine with tomato-meat sauce
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Whip up this version of a simmered-all-day Sunday gravy 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.
Ingredients
Uncooked whole wheat pasta
8 oz
Olive oil
2 tsp
Uncooked onion(s)
1 large
Carrots
1 medium
Garlic
3 medium clove(s)
Uncooked 93% lean ground beef
1 pound(s)
Canned crushed tomatoes
28 oz
Table salt
0.75 tsp
Red pepper flakes
0.25 tsp
Dried basil
0.5 tsp
Grated Parmesan cheese
6 Tbsp
Instructions
1
Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water before draining.
2
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.
3
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.
4
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.
5
Serving size: about 2⁄3 cup pasta, 2⁄3 cup sauce, and 1 tbsp cheese
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