Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch.
5

Spaghetti with Tomato-Meat Sauce

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
We all need comfort food from time to time and this meat sauce does the trick. It's wonderful spooned over pasta, baked potatoes, couscous or barley.
Ingredients

olive oil

2 tsp

uncooked onion(s)

1 large, chopped

uncooked carrot(s)

1 medium, finely chopped

garlic clove(s)

3 medium clove(s), minced

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

3 cup(s), kept hot

Instructions

  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 tomato puree, salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti. Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving.
Notes
Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.Add a delicious Parmesan-infused crumb topping to spaghetti recipes: Heat 1 teaspoon of olive oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until crumbs are aromatic and slightly browned. Sprinkle with 1 tablespoon of grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving. (Could affect SmartPoints values.)

A happier, healthier you starts here

Join Today