Ingredients
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3 medium garlic cloves, minced
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2 teaspoons olive oil
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1 large onion, chopped
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1 lb uncooked lean ground beef (with 7% fat)
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28 ounces canned crushed tomatoes in puree
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1/4 teaspoon table salt
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1/4 teaspoon red pepper flakes, crushed
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1/4 teaspoon dried basil
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1 medium carrot, finely chopped
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3 cups cooked whole wheat spaghetti, kept hot
Instructions
- 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.).