Weight Watchers Spaghetti Bolognese
A lighter spaghetti bolognese made with lean beef and lots of vegetables for a flavorful weeknight meal.
Equipment
- large nonstick skillet
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Measuring Spoons
- Measuring cup
- Pot for pasta
- Colander
Ingredients
- 12 ounces lean ground beef (95% lean)
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped medium
- 1 large carrot, chopped no need to peel
- 3 cups fresh mushrooms, chopped
- 14.5 ounce canned diced tomatoes one can
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup skim milk
- salt to taste
- black 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 and spray with nonstick cooking spray.
- Add the ground beef and cook, stirring frequently, until browned, about 5 minutes; break up any large pieces.
- Stir in the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the chopped carrot and cook about 2 minutes, then stir in the chopped mushrooms and cook briefly to combine.
- Add the canned diced tomatoes, tomato paste, dried basil, and dried oregano; bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Uncover, stir in the skim milk, and continue cooking uncovered until the sauce thickens, about 15 minutes; season with salt and pepper to taste.
- Meanwhile, cook the whole wheat spaghetti according to package directions and drain.
- Divide the cooked spaghetti among 4 bowls, spoon the bolognese sauce over each serving, and garnish with fresh basil if desired.
Notes
- Use gluten-free pasta to make this recipe gluten free.
- For a smoother sauce, puree the diced tomatoes before adding them.
- The sauce freezes well in individual portions.
- Chop mushrooms finely if serving to picky eaters.