Meat ragu is a classic Italian sauce, which perfectly tops pasta, and is useful in a variety of more complex Italian dishes as well. This version selects the leanest of beef and pork, ensuring that your sauce is light on fat and calories, and relies heavily on the flavors of tomatoes and garlic, both nutritional powerhouses that make this sauce a weeknight favorite.
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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