Lunch · Dinner
Spaghetti Beef Ragu
A high-protein, low-fat delicious beef ragu. Feel free to replace with GF, zucchini or squash noodles.
Lower calorieLower fatHigh proteinDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 428.2 kcal |
| Protein | 27.1 g |
| Carbohydrates | 53.1 g |
| Fat | 13.6 g |
| Fiber | 2.6 g |
| Sugar | 4.9 g |
| Saturated Fat | 4.2 g |
| Sodium | 2488.5 mg |
| Cholesterol | 55.3 mg |
How to make it
- Cook the pasta: Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion, carrot, and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the vegetables are softened.
- Add the lean ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through.
- Pour in the low-sodium crushed tomatoes, salt, and pepper. Stir well to combine.
- Reduce the heat to low and let the beef ragu simmer for about 10-15 minutes to allow the flavors to meld together. If the sauce becomes too thick, you can add a splash of water.
- Taste and adjust the seasonings if needed.
- Serve the beef ragu over the cooked whole wheat spaghetti.
- Garnish with fresh basil leaves and grated Parmesan cheese if desired.
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