Spaghetti with Tomato-Meat Sauce

This is a Rachael Ray recipe.  I saw her cook it on her show, "30-Minute Meals," 4 years ago and I've  never found anything better.  It's got a little heat from red pepper flakes and good tomato flavor and best of all, it's easy to make!  It may seem weird to add shredded carrots, but it gives it a nice texture.  You may not need all 28 ounces of tomato sauce - it can get a little soupy.  However, adding red wine and tomato paste really intensifies the flavor - just boil down the sauce until the liquid is almost gone.   Keep tasting and don't forget the salt and pepper.  (Note:  I've never tried the crumb topping, but I included it because it sounds delicious.)

4 servings
13 calculated points

Red blend, Syrah, Grenache

Ingredients

• 2 tsp olive oil
• 1 large uncooked onion(s), chopped
• Shredded carrots
• 3 clove(s) (medium) garlic clove(s), minced
• 1 pound(s) uncooked 93% lean ground beef
• 28 oz canned crushed tomatoes, in tomato puree
• Salt
• Pepper
• Red pepper flakes, crushed
• Dried basil
• Cooked spaghetti
• Red wine (optional)
• Tomato paste (optional)

Directions

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 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. Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving.
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 grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving.