Spaghetti with Tomato-Meat Sauce
2
Points®
Temps total: 35 min • Préparation: 20 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Olive oil
1 tsp(s)
Onion
1 cup(s)
Carrots
1 cup(s)
Garlic
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
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 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.)
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