Spaghetti with Meat Ragu
Yields: 6 servings | Serving Size: 1-1/2 cups | Calories: 518 | Previous Points: 11 | Points Plus: 13 | Total Fat: 16 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 48 mg | Sodium: 225 mg | Carbohydrates: 67 g | Dietary Fiber: 10 g | Sugars: 8 g | Protein: 22 g |
- 9 ounces tomato paste
- 1 cup Marsala or dry red wine
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 7 ounces lean ground beef
- 7 ounces lean ground pork
- 1 cup tomato puree
- Ground pepper
- 1/4 cup Parmesan, grated
- 14 ounces whole wheat spaghetti
- In a bowl, mix the tomato concentrate, Marsala and water then set aside.
- Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic. When it turns golden brown, discard it.
- Sautè the onion and carrot then toast for about 3 minutes.
- Add the meat and cook until cooked through.
- Pour the tomato concentrate and the tomato puree then let it boil. When it boils, turn down the heat to low and cover partially.
- Simmer for one hour, stirring occasionally.
- If the sauce is drying up, add some hot water.
- Season with salt and pepper.
- While waiting for the sauce to cook, boil the water for the spaghetti.
- Over high heat, bring some water to a boil in a tall saucepan. When it boils, put a generous amount of salt. Add the spaghetti and cook following the number of minutes indicated in the package.
- When the spaghetti is cooked, mix it with the ragù.
- In the individual plates, sprinkle a generous amount of grated Parmesan. Serve the pasta while still hot.
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