BEEF RAGU WITH SPAGHETTI

protein 56.9g

carbs 24.3g

fat 24.5g

531.7calories

Ingredients:

• 150g Lean beef 
• 100g low calorie Slendier spaghetti 
• 1 teaspoon extra-virgin olive oil (7g)
• 50g onion, finely chopped
• 50g carrot, peeled, diced
• 50g cabbage, shredded
• 5g celery stick, diced
• 2 garlic cloves, crushed
• 300ml beef stock 
• 1 tablespoon tomato paste
• 45g grated parmesan cheese, to serve
• Salt and pepper to taste

Instructions:

1. Make beef ragu: Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, cabbage, and garlic. Cook, stirring, for 7 to 8 minutes or until soft.
2. Add the beef. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add tomato paste and the stock. Simmer for 2 minutes. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper.
3. Cook the pasta according to packet directions.
4. Then serve the pasta in a bowl and Spoon over beef ragu in to the bowl. Serve with parmesan.

Nutrition Facts:

• Calories: 531.7 Cal
• Protein: 56.9g
• Carbs: 24.3g
• Fat: 24.5g