We are huge fans of spaghetti at our house; it was (and still is!) always a favorite of both of my picky kids even when they were little…maybe that’s why we started calling it “super duper” — and it stuck! (As you’ll see it the picture, it literally stuck everywhere too! Luckily, since it’s been four years since this pic, they’re a bit neater these days!) At any rate, all the prefab sauces are either way too sweet (yuck!) or just painfully bland – not to mention full of a zillion unnecessary additives and sugars.
My own recipe is almost as fast as opening a jar. Plus you have to wait for the noodles to cook anyway; may as well take those few minutes to throw together this super flavorful, super healthy, super duper version! ~Robin
- 1 ¼ lb. 95% lean ground beef*
- 3 cloves of fresh garlic, minced (or 1 ½ tsp. jarred, minced garlic)
- 14.5 oz. (1 large can) Hunt’s tomatoes, petite diced, undrained
- 15 oz. (1 large can) Hunt’s diced tomatoes, undrained
- 12 oz. (2 small cans) Hunt’s tomato paste
- 6 oz. water (one small tomato paste can-full)
- 4 tsp. dried oregano
- ½ tsp. red pepper flakes (optional)
- 4 tsp. Italian seasoning (I like McCormick’s)
- 2 -3 tsp. garlic salt, as preferred
- 1 tsp. garlic powder
Instructions:
- Put your spaghetti noodles on to boil (whatever your favorite brand is; I use Ronzini Healthy Harvest 100% Whole Grain); cook to al dente.
- While noodles are boiling, in a large stock pot, brown the ground beef with the minced garlic. Once cooked, drain any excess oil.
- In the same pot, add diced tomatoes, petite diced tomatoes, and tomato paste.
- Add the 6 oz. of water.
- Finally, add all the spices. (Add garlic salt 1 tsp. at a time so that you can measure it to your own taste.)
- Simmer for 5-10 minutes until heated throughout and flavors have combined well.
- Add the sauce to your al dente pasta and enjoy!
*My package of beef was just a little bigger than usual, but the points are the same and all the other ingredients amounts don’t differ if you use exactly one 1 lb of 95% lean beef instead – I just went ahead and used this much since I had it.
WW Freestyle Info.: This meat sauce is only 2 points per ½ cup serving. Makes 15 servings; freezes very well. (Remember to count the points for your pasta.)
Super Duper Spaghetti with Beef
Ingredients
Ingredients:
- ~1 ¼ lb. 95% lean ground beef*
- ~ 3 cloves of fresh garlic, minced (or 1 ½ tsp. jarred, minced garlic)
- ~14.5 oz. (1 large can) Hunt’s tomatoes, petite diced, undrained
- ~15 oz. (1 large can) Hunt’s diced tomatoes, undrained
- ~12 oz. (2 small cans) Hunt’s tomato paste
- ~6 oz. water (one small tomato paste can-full)
- ~4 tsp. dried oregano
- ~½ tsp. red pepper flakes (optional)
- ~4 tsp. Italian seasoning (I like McCormick’s)
- ~2 -3 tsp. garlic salt, as preferred
- ~1 tsp. garlic powder
Instructions
- Put your spaghetti noodles on to boil (whatever your favorite brand is; I use Ronzini Healthy Harvest 100% Whole Grain); cook to al dente.
- While noodles are boiling, in a large stock pot, brown the ground beef with the minced garlic. Once cooked, drain any excess oil.
- In the same pot, add diced tomatoes, petite diced tomatoes, and tomato paste.
- Add the 6 oz. of water.
- Finally, add all the spices. (Add garlic salt 1 tsp. at a time so that you can measure it to your own taste.)
- Simmer for 5-10 minutes until heated throughout and flavors have combined well.
- Add the sauce to your al dente pasta and enjoy!
Notes
*My package of beef was just a little bigger than usual, but the points are the same and all the other ingredients amounts don’t differ if you use exactly one 1 lb of 95% lean beef instead – I just went ahead and used this much since I had it.
Weight Watchers Info.: This meat sauce is only 2 SmartPoints per ½ cup serving. Makes 15 servings; freezes very well. (Remember to count the points for your pasta.)