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Spaghetti with Tomato-Meat Sauce

Spaghetti with Tomato-Meat Sauce


  • 2 teaspoons olive oil
  • 1 large uncooked onion, chopped
  • 1 medium uncooked carrot, finely chopped
  • 3 medium garlic cloves, minced
  • 1 pound uncooked 93% lean ground beef
  • 28 ounces canned crushed tomatoes, in tomato 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


  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 tomato 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.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 242 kcal cal., 6 g fat (2 g sat. fat), 340 mg sodium, 5 g fiber, 5 g sugar, 22 g pro., 18 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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