Weight Watchers Spaghetti Bolognese
A lightened up version of the classic.
Servings: 4 servings (1 cup pasta + 3/4 cup sauce)
Ingredients
- 12 ounces lean ground beef (95% lean)
- 1 medium onion, finely chopped
- 2 medium garlic cloves, finely chopped
- 1 large carrot, chopped (no need to peel)
- 3 cups fresh mushrooms, chopped
- One 14.5-ounce can diced tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ cup skim milk
- salt and pepper, to taste
- 8 ounces whole wheat spaghetti, cooked according to package directions
- fresh basil, for garnish (optional)
Instructions
- Heat a large, nonstick skillet over medium-heat. Spray with nonstick cooking spray and add beef; cook, stirring frequently until browned (5 minutes or so).
- Add the onion and garlic; cook, stirring occasionally, until softened (about 5 minutes). Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce heat to simmer, and continue to cook- covered- for 10 minutes. Add the milk and cook- uncovered- until the sauce is thickened, about 15 minutes. Add the salt and pepper, to taste.
- Divide the cooked spaghetti among 4 bowls and top with the sauce. Garnish with fresh basil, if using.
Notes
- *If you're preparing this recipe as GLUTEN FREE, use your favorite gluten free pasta in place of the whole wheat spaghetti.
- *I made this recipe as directed, but when I make it again I think I'm going to give the chopped tomatoes a whirl in my food processor before adding it to the pan. It's a little chunky as the recipe is written, and I think pureeing the tomatoes would give it more of a sauce consistency.
- *The sauce freezes perfectly. Divide it into into individual servings and de-frost when you have a busy night and don't feel like cooking!
- *I have a son who absolutely hates mushrooms. I used small portabello mushroom caps for this recipe and chopped them finely. They're a very "meaty" mushroom and they cooked up well with the meat in the recipe.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 56g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 136mg | Potassium: 1045mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5560IU | Vitamin C: 15.8mg | Calcium: 105mg | Iron: 5.9mg