My sister made this amazing spaghetti and meat sauce for tonight’s dinner. We all loved it; however, I was not a big fan of the mushrooms.) This is a great dish and it is filling. If you want less spice, reduce the red pepper flakes. I thought tomato sauce was hard to make, but this sauce is easy.
(To make this dish gluten free, use gluten free pasta)
Spaghetti with Tomato-Meat Sauce
2 tsps olive oil
1 large uncooked onion, chopped, (or onion flakes)
1 medium uncooked carrot, finely chopped
1 cup mushrooms
3 cloves garlic, minced
1 pound uncooked 93% lean ground beef
1, 28 oz canned crushed tomatoes, in tomato puree
1/4 tsp salt
1/4 tsp red pepper flakes, crushed (you can put less in for less spice)
1/4 tsp dried basil
3 cups cooked whole-wheat spaghetti, kept hot (gluten free pasta)
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.
Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.
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.