Tonight we had spaghetti for dinner which is one of our favorites! But, I decided to switch it up a little and make my sauce with a little more heat. I based my recipe off of my Mick Mack's spaghetti sauce recipe, but of course I have tweaked it and made it my own! The best part of this sauce is that it is only 4 Weight Watcher Points Plus per 1/2 cup! : )
Spicy Spaghetti Sauce Ingredients:
- 1 Tbs Olive Oil
- 1/2 Small Onion
- 3 Cloves Garlic
- 1 1/4 lb 90/10 Ground Beef
- Salt & Pepper to Taste
- 1 Can Petite Diced Tomatoes
- 1 Can Tomato Sauce
- 1 Can Tomato Paste
- 1 Tbs Italian Seasoning
- 1/2 Tbs Red Pepper Flakes
- 1/2 Tbs Sugar
First I sauteed half an onion and a few garlic cloves in some olive oil on medium heat. Once everything was soft and I could smell the garlic, I added my ground beef and seasoned with salt and pepper.
Once the beef was browned and I broke it up with my spoon, I added the tomatoes:
*I like my meat sauce thick, but if you like it thinner, you can use less paste or leave it out all together!
Once you've stirred all these together, it's time to add the seasoning.
*You can totally leave out the red pepper flakes if you don't like it spicy! This sauce is so good even without it!
Quick Tip: I love this little tool. It's called the Mix 'N Chop and you can order it through Pampered Chef here. There are also similar ones at WalMart! Anyway, I love using this to break up my ground beef when I really want it small. I use this after everything is mixed together to break up the beef and to crush the diced tomatoes a little bit more. You could also use a potato masher or even a wooden spoon.
I usually let the sauce simmer on low for about 30 minutes before we eat it!
Tonight I had mine with Spaghetti Squash instead of Pasta. (Don't worry, I made really spaghetti noodles for B : ))
I love the crunch of spaghetti squash! And they are so easy to cook.
Cut the squash in half (be careful because they can be tough to break through!), and remove all pulp and seeds. Brush olive oil on and place on baking sheet, pulp side down. Cook at 350 for 30 minutes. Let cool and scrape out the inside of the squash. The texture really is like spaghetti!
Quick Tip: I like to top my spaghetti with this seasoning. Soooo good! and ZERO POINTS : )