Spaghetti With Tomato-Meat Sauce

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Onion - chopped (large)
1 teaspoon	5ml	Carrot - finely chopped (medium)
3 teaspoons	15ml	Garlic cloves - minced (medium)
1 lb	454g / 16oz	Uncooked lean ground beef (with 7% fat)
28 oz	795g	Canned crushed tomatoes in tomato puree
1/4 teaspoon	1.3ml	Table salt
1/4 teaspoon	1.3ml	Red pepper flakes - crushed
1/4 teaspoon	1.3ml	Dried basil
2 cups	474ml	Cooked whole-wheat spaghetti - kept hot

Recipe 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 puree, salt, red pepper flakes and basil and bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly. Spoon over spaghetti. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.)

This recipe yields 6 servings; about 1/2 cup of spaghetti and 2/3 cup of sauce per serving.

Points® Value: 4

Source:
Weight Watchers at http://www.weightwatchers.com

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