Weight Watchers Spaghetti With Meat Sauce 5 Points - cooking recipe

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

Preparation

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.).