Italian · Dinner
Noodles with Meat Sauce (Low-Calorie)
Whole-wheat spaghetti tossed with a lean ground beef and tomato ragu, built on sautéed onion, carrot and garlic, simmered with crushed tomatoes and red wine vinegar for brightness, finished with basil and Parmesan.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
390Calories
31.4gProtein
11.2gFat
42.1gCarbs
6.1gSugar
7.2gFiber
377mgSodium
70mgChol
4gSat Fat
840mgPotassium
160mgCalcium
4.2mgIron
2mcgVitamin B12
10mgVitamin C
low-calorie
high-fiber
low-cholesterol
low-calorie
Instructions
1
Prep
Dice onion and carrot finely, mince garlic, and bring a pot of salted water to boil over high heat for the pasta.
2
Boil
Cook whole-wheat spaghetti in boiling water for 9–10 minutes until al dente, then drain.
3
Heat
Sauté onion, carrot, and garlic in olive oil over medium heat for 4–5 minutes until translucent, then add beef, breaking it up and cooking for 4–5 minutes until brown.
4
Heat
Stir in canned tomatoes and red wine vinegar, then simmer over medium-low heat for 12–15 minutes until sauce thickens.
5
Plate
Toss drained spaghetti through sauce over low heat for 1 minute until coated, season with salt and pepper, transfer to a plate, scatter basil and Parmesan over top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef
- 4.2 oz120g dry whole-wheat spaghetti
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp red wine vinegar
- 2 tbsp2 tbsp fresh basil
- 0.6 oz16g Parmesan
- salt, to taste
- black pepper, to taste
