Weeknight Spaghetti Bolognese
| Number of portions: 6 | Prep time: 10 minutes | Total time: 1 hour |
Ingredients
- 1 lb (454 g) raw extra lean ground beef
- 1 tsp (5 mL) canola oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp (15 mL) tomato paste
- 2 medium carrots, shredded
- 4 medium button mushrooms, diced
- 1 zucchini, cut into quarters lengthwise and thinly sliced
- ½ cup (125 mL) no sodium added beef broth
- 2 cans (28 oz/796 mL) no sodium added diced tomatoes
- 8 oz (227 g) dried whole wheat spaghetti
Directions
- Cook ground beef in a large skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
- Add oil to the same skillet and heat over medium heat.
- Cook onion for 3-4 minutes until translucent.
- Add garlic and cook for 1 minute more.
- Add tomato paste, carrots, mushrooms, zucchini and cook until the vegetables begin to soften, about 5-7 minutes.
- Add beef broth and diced tomatoes. Lower heat and simmer until thickened, approximately 20 minutes.
- Once the sauce has cooked for at least 20 minutes, cook the pasta al dente according to the directions on the package. Drain well and return pasta to the cooking pot.
- Add half of the sauce to the pasta and toss together.
- Transfer pasta to a serving dish and spoon remaining sauce over the pasta.
| Nutrient | Per portion |
| Calories | 320 kcal |
| Protein | 25 g |
| Carbohydrates | 40 g |
| Fat | 8 g |
| Fibre | 7 g |
| Sodium | 90 mg |