T'NT Spaghetti Bolognese
Jun 6, 2006 17:27:08 GMT -8
Post by carol on Jun 6, 2006 17:27:08 GMT -8
SPAGHETTI BOLOGNESE
4 Servings –8P for Flex
3/4 lb. Ground beef (5% fat)
1 onion, chopped
2 garlic cloves, minced
1 carrot chopped (I used shreds)
3 c. sliced fresh mushrooms
1 (14.5 oz.) can diced tomatoes
1 tbs. Tomato paste
½ tsp. dried basil
½ tsp. dried oregano
¼ c. ff milk
½ tsp. salt
¼ tsp. freshly ground pepper
½ lb. whole -wheat (angel hair) pasta
Fresh basil leaves for garnish (opt)
Spray non-stick skillet with non-stick spray and set over med. Heat. Add beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 min. Stir in mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
Meanwhile cook the spaghetti according to package directions. Drain and divide among 4 plates, and top with the sauce. Garnish with basil if desired.
402 cal, 6g fat, 2g sat fat, og trans fat, 65 mg. Chol, 510 mg sod, 56 g carb, 11g fiber, 34g pro, 92 calc.
Points value 8
From the new TurnAround Cookbook WW
4 Servings –8P for Flex
3/4 lb. Ground beef (5% fat)
1 onion, chopped
2 garlic cloves, minced
1 carrot chopped (I used shreds)
3 c. sliced fresh mushrooms
1 (14.5 oz.) can diced tomatoes
1 tbs. Tomato paste
½ tsp. dried basil
½ tsp. dried oregano
¼ c. ff milk
½ tsp. salt
¼ tsp. freshly ground pepper
½ lb. whole -wheat (angel hair) pasta
Fresh basil leaves for garnish (opt)
Spray non-stick skillet with non-stick spray and set over med. Heat. Add beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 min. Stir in mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
Meanwhile cook the spaghetti according to package directions. Drain and divide among 4 plates, and top with the sauce. Garnish with basil if desired.
402 cal, 6g fat, 2g sat fat, og trans fat, 65 mg. Chol, 510 mg sod, 56 g carb, 11g fiber, 34g pro, 92 calc.
Points value 8
From the new TurnAround Cookbook WW