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Weight Watchers Spaghetti With Meat Sauce 5 Points
Time: 35 mins
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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