Spaghetti with Tomato-Meat Sauce
Serves: 6

I've modified this is Weight Watchers Recipe for Simply Filling, but it is essentially the same. If not using SF plan, it is 6 PointsPlus per serving

Ingredients

2 tsp olive oil  
1 large uncooked onion(s), chopped  
1 medium uncooked carrot(s), finely chopped  
3 clove(s) (medium) garlic clove(s), minced  
1 pound(s) uncooked 93% lean ground beef  
 28 oz canned crushed tomatoes, in tomato puree  
1/4 tsp table salt  
1/4 tsp red pepper flakes, crushed  
1/4 tsp dried basil*
3 cup(s) cooked whole-wheat spaghetti, kept hot  


*I like to add more herbs and spices, particularly oregano. An Italian blend would be fine. Add tarragon if you usually add sugar to spaghetti sauce. Fresh herbs would be better, of course.

Instructions

    •    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 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.

 

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