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Photo of Tomato sauce with ground beef by WW

Tomato sauce with ground beef

2
Points® value
Total Time
2 hr 45 min
Prep
15 min
Cook
2 hr 30 min
Serves
18
Difficulty
Easy
This red sauce is extremely versatile: It’s fabulous over pasta or veggie noodles, but also great with polenta, baked potatoes, or eggs.

Ingredients

Cooking spray

4 spray(s)

Olive oil

2 tsp(s)

Onion

2 large, thinly sliced

Garlic clove

4 clove(s), medium, minced, or to taste

Canned whole peeled tomatoes

70 oz, with basil, coarsely mashed or crushed into chunks

Canned tomato paste

6 oz

Fresh basil

5 leaf/leaves, or to taste, plus extra for garnish

Table salt

1 tsp(s), or to taste

Red pepper flakes

½ tsp(s), or to taste

Sugar

¼ tsp(s)

Uncooked 90% lean ground beef

1 pound(s)

Instructions

  1. Coat a large heavy pot with cooking spray and warm over medium heat; add oil. When oil is hot, add onions; cook, stirring occasionally, until lightly browned, about 10 to 12 minutes. Add garlic; cook, stirring a few times, about 1 minute. Add tomatoes, tomato paste, basil, salt, red pepper flakes, and sugar; stir and bring to a boil, scraping down sides and bottom of pot.
  2. Reduce heat to low, partially cover pot and cook for one hour, scraping bottom and sides of pot halfway through cooking.
  3. Meanwhile, in a large nonstick skillet, brown beef over medium-high heat, breaking up clumps with a spatula or wooden spoon as it cooks, about 7 to 10 minutes; set aside.
  4. After sauce cooks for 1 hour, stir beef into pot, lifting it out of skillet with a slotted spoon so any excess fat stays in skillet. Cook sauce for 1 hour more, scraping down sides and bottom of pot occasionally.
  5. Serving size: about 1/2 cup

Notes

Feel free to swap lean ground turkey or chicken, or chicken or turkey sausage (in casings) for the ground beef. Or choose meatless crumbles to make it a vegetarian option.

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