Spaghetti Bolognese
A bowl of steaming hot pasta tangled with a beautifully rich and smooth bolognese sauce exploding with so much flavour you'll be dipping and licking the sauce directly from the wooden spoon before it hits the pasta.
Weight Watchers: 15pp per serve (out of 5 serves)
Servings: 5
Calories: 587kcal
Author: Karina - Cafe Delites
- 1 tablespoon olive oil
- 1 large onion , chopped
- 2 garlic cloves , crushed
- 2 carrots , grated
- 1 zucchini , grated
- 500 g | 1lbs extra lean minced beef
- 1 tablespoon tomato paste
- 80 ml red wine (optional)
- 1 x 700g | 24oz bottle Passata Cooking Sauce
- 2 teaspoons vegetable stock powder (or salt to season - adjust to your tastes)
- 2 teaspoons dried oregano
- 3 tablespoons low fat cream for cooking (or low fat milk)
- Handful of freshly chopped parsley
- Freshly grated parmesan cheese , to serve
- 1 x 500g | 1lbs packet spaghetti
- Salt for the pasta cooking water
Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry until vegetables are soft and fragrant (about 3 minutes). Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
Cover pan with a lid and simmer until the sauce has thickened, stirring occasionally (about 20-30 minutes). Turn off heat; add the cooking cream (or milk) and stir until combined.
Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered. Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.
Calories: 587kcal | Carbohydrates: 85.6g | Protein: 37.6g | Fat: 9.8g | Fiber: 2.8g