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)
Author: Karina - Cafe Delites
1large onion, chopped
2garlic cloves, crushed
500g| 1lbs extra lean minced beef
1x 700g | 24oz bottle Passata Cooking Sauce
2teaspoonsvegetable stock powder(or salt to season - adjust to your tastes)
3tablespoonslow fat cream for cooking(or low fat milk)
Handful of freshly chopped parsley
Freshly grated parmesan cheese, to serve
1x 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.