Categories: pasta

Ingredients

• 2 tsp olive oil
• 1 large onion(s), chopped
• 1 medium carrot(s), finely chopped
• 3 medium garlic clove(s), minced
• 1 pound uncooked lean ground beef (with 7% fat)
• 28 oz canned crushed tomatoes, in tomato puree
• 1/4 tsp table salt
• 1/4 tsp red pepper flakes, crushed
• 1/4 tsp dried basil
• 3 cup cooked whole-wheat spaghetti, kept hot

Directions

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 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.)

4. 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.)

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