I found myself thinking about dinner one day when I discovered that it was National Spaghetti Day! Since I was watching my calories, I took a look around on the internet and found this fabulous recipe for Spaghetti Bolognese. Weight Watchers Spaghetti Bolognese
1/2 pound dry whole wheat spaghetti, cooked according to package directions
fresh basil for garnish, optional
Heat a large, nonstick skillet over medium-heat. Spray with nonstick cooking spray and add beef; cook, stirring frequently until browned (5 minutes or so).
Add onion and garlic; cook, stirring occasionally, until softened (about 5 minutes). Stir in carrot and cook about 2 minutes. Stir in mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce heat to simmer, and continue to cook- covered- for 10 minutes. Add milk and cook- uncovered- until sauce is thickened, about 15 minutes. Add salt and pepper, to taste.
Divide cooked spaghetti among 4 bowls and top with the sauce. Garnish with fresh basil, if using
*If you're preparing this recipe as GLUTEN FREE, use your favorite gluten free pasta in place of the whole wheat spaghetti.
I made this recipe as directed, but when I make it again I think I'm going to give the chopped tomatoes a whirl in my food processor before adding it to the pan. It's a little chunky as the recipe is written, and I think pureeing the tomatoes would give it more of a sauce consistency.
The sauce freezes perfectly. Divide it into into individual servings and de-frost when you have a busy night and don't feel like cooking!
I have a son who absolutely hates mushrooms. I used small portabello mushroom caps for this recipe and chopped them finely. They're a very "meaty" mushroom and they cooked up well with the meat in the recipe. My son was not able to detect the mushrooms :)
Nutritional Information per serving of 1 cup pasta & 3/4 cup sauce: calories 370, fat 8.5g (sat 2.3g), cholesterol 49.1mg, sodium 575.9mg, carbohydrates 53.9g, fiber 9gm, protein 28g