Directions:
- 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; 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. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.39 Kcal (1132 kJ) | ||
| Calories from fat | 53.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 9% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 16% | |
| Sodium | 194.22mg | 8% | |
| Potassium | 949.22mg | 20% | |
| Total Carbs | 34.59g | 12% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 22.47g | 45% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 13% | |
| Calcium | 56.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 85.44 Kcal (358 kJ) | ||
| Calories from fat | 17.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 9% | |
|---|---|---|---|
| Cholesterol | 14.81mg | 16% | |
| Sodium | 61.37mg | 8% | |
| Potassium | 299.95mg | 20% | |
| Total Carbs | 10.93g | 12% | |
| Sugars | 2.79g | 35% | |
| Dietary Fiber | 2.21g | 28% | |
| Protein | 7.1g | 45% | |
| Vitamin C | 5.5mg | 29% | |
| Iron | 0.7mg | 13% | |
| Calcium | 17.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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