Rush Hour
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Easy, Low Fat
Spaghetti Bolognese (Simplified Version)
Cooking Time:
40
mins
You Need:
Serving Size:
2
Ingredients
Seasonings
Olive Oil..........................................2 tbsp
Onion (Yellow).................................half
Celery..............................................20g
Carrot.............................................20g
Lean Ground Beef (20% fat)..........170g
Whole Milk......................................70ml
Canned Chopped Tomatoes.........280ml
Tomato Paste...................................1 tbsp
Spaghetti..........................................56g per serving
Optional:
Parmesan Cheese............................toppings
Salt & Pepper....................................to taste
Preparation
Peel & Finely Dice:
Onion
Carrots
Celery
Cooking Instructions
1.
Heat a pan over medium-high heat. Add the onions and sauté for 3 minutes, stirring occasionally.
2.
Add the celery and carrots into the pan, stir and cook for another 3 minutes.
3.
Lower the heat to medium. Add the ground beef to the mixture, cook until the beef is no longer pink.
4.
Pour the milk into the pan, let it simmer for 10 minutes.
5.
Add the tomatoes (with their juices) and the tomato paste to the beef mixture. Reduce the heat to medium low and simmer for an additional 10 minutes, or until sauce thicken.
If you are making large batch of the Bolognese Sauce, remove the excessive sauce from pan, let it cool down and store it in the freezer.
6.
Cook the spaghetti according to the package instructions until al dente.
7.
Drain the spaghetti, reserving ½ cup of the pasta cooking water. Add the spaghetti to the Bolognese sauce.
If the sauce is too thick, stir in the reserved pasta cooking water to achieve your desired consistency.
8.
Season with salt and pepper to taste, sprinkle parmesan cheese if you wish. Serve and enjoy!