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Weight Watchers Spaghetti Bolognese

A lighter spaghetti bolognese made with lean beef, vegetables, and a simple tomato sauce.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 4 servings

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 ounces canned diced tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup skim milk
  • salt and pepper to taste
  • 8 ounces whole wheat spaghetti, cooked cook according to package directions
  • fresh basil for garnish (optional)

Instructions

  • Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions; drain and keep warm.
  • Heat a large nonstick skillet over medium heat and lightly spray with nonstick cooking spray.
  • Add the lean ground beef and cook, stirring frequently, until browned, about 5 minutes; break up any large pieces.
  • Add the finely chopped onion and garlic to the pan and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in the chopped carrot and cook for about 2 minutes.
  • Add the chopped mushrooms, canned diced tomatoes, and tomato paste, then sprinkle in the dried basil and 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 to cook uncovered until the sauce thickens, about 15 minutes; season with salt and pepper to taste.
  • Divide the cooked spaghetti among four bowls, top with the bolognese sauce, and garnish with fresh basil if desired.

Equipment

  • large nonstick skillet
  • Spatula or Wooden Spoon
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • pot for spaghetti

Notes

  • Use gluten-free pasta to make this recipe gluten free.
  • Puree the canned tomatoes for a smoother sauce if desired.
  • The sauce freezes well in individual portions.
  • Finely chopped portobello mushrooms work well if you prefer a meatier mushroom.