Weight Watchers Spaghetti With Meat Sauce 5 Points |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This robust, satisfying sauce is wonderful on whole-wheat pasta. It's also fabulous spooned over a baked potato, couscous or barley. 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. (Adds 1 POINTS value per serving.) Ingredients:
2 teaspoons olive oil |
1 large onion, chopped |
1 medium carrot, finely chopped |
3 medium garlic cloves, minced |
1 lb uncooked lean ground beef (with 7% fat) |
28 ounces canned crushed tomatoes in puree |
1/4 teaspoon table salt |
1/4 teaspoon red pepper flakes, crushed |
1/4 teaspoon dried basil |
3 cups cooked whole wheat spaghetti, kept hot |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion, carrot and garlic.
3. Cook, stirring frequently, until onion is translucent, about 6 minutes.
4. Add ground beef to skillet.
5. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
6. Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil.
7. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
8. 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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