Low calorie tasty spag bol! Calorie 391 cal Fat 9.9g Saturated fat 2.7g Protein 22.6g Carbohydrate 46.3g
1 ½ tbsp olive or canola oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
400g lean minced beef
1 kg tomatoes, chopped
125ml red wine
3 tbsp finely chopped flat-leaf parsley
Mixed-leaf salad with balsamic vinegar, to serve
Heat large saucepan over medium heat. Drizzle with oil, then add onion, garlic, carrot and celery. Stir for 5 mins, or until veg has softened. Add 1 tbsp water, to prevent sticking.
Increase heat to high, add beef and cook for 5 mins, or until browned. Stir constantly to prevent meat sticking.
Add tomatoes, wine and water. Bring to boil, then reduce the heat and simmer, uncovered, for about a 1 hour, until sauce has thickened.
Meanwhile, cook spaghetti in large saucepan of boiling water for 10 mins, or until al dente. Drain. Stir parsley through sauce, season with salt and ground pepper, and serve over pasta with mixed-leaf salad.