Healthier Spaghetti Bolognese

Name: How to cook Healthier Spaghetti Bolognese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Healthier Spaghetti Bolognese

This is my version of the Italian classic meat sauce recipe, that's also low in calories and healthier as it uses lean beef mince. Typically I would use half pork and half beef mince with more fat content, but this version is equally as delicious and ready within half an hour.

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

180 g

5% lean beef mince, (fresh or frozen)

150 g

dried Spaghetti, (dry weight),

1/2

red onion chopped very finely,

medium carrot, diced finely,

1 stick

celery, chopped finely,

200 g

tinned Italian tomatoes,

100 ml

red wine,

1 tsp

sugar,

1 tbsp

tomato pureé paste,

2 cloves

garlic, crushed,

2 tsp

dried oregano,

2 tsp

dried basil,

4 tbsp

unsweetened almond milk, or regular whole milk,

1 tbsp

vegetable/Sunflower oil,

Cooking instructions

* Step 1

Heat a medium saucepan over a medium to high heat. Add the oil and once hot add the onions, carrot and celery. Cook whilst stirring for 5-6 minutes until the onions soften and become translucent.

* Step 2

Add the beef mince and red wine (if using) and cook until the beef mince is nicely browned. Add the crushed garlic and tomato pureé. Combine together.

* Step 3

Boil some water in a large saucepan, I usually boil the water in a kettle to speed up this process, then simply add it to the saucepan already over a high heat. Add a good pinch of salt and add the spaghetti. Begin to cook according to packet instructions.

* Step 4

Next add the tinned tomatoes, sugar and dried herbs to the beef mixture. Season well with salt and black pepper. Cook for around 4-5 minutes then add in the almond milk and stir through. Place on the lid and turn the heat down lower so that the sauce is simmering. Simmer gently stirring occasionally, whilst the spaghetti cooks.

* Step 5

Once the spaghetti has cooked, add 1-2 tbsp of the starchy cooking water to the to meat sauce, (judge how thick the meat sauce is at this point to guage whether to add one or two spoons, the sauce should have a nice thick, but not stodgy consistency). This gives it a silkier texture. Drain off the pasta in a collender.

* Step 6

Take the large now empty saucepan you cooked the spaghetti in and pour the meat sauce into it, off the heat. Next, add the well drained spaghetti (it's important to not add any extra water at this point), and add an extra crack of black pepper and a pinch of salt. Gently toss the meat sauce and spaghetti together until every strand is well coated.