Make a big batch of spaghetti Bolognese and freeze it into smaller portions. Then you can have a healthy, dinner on the table in minutes.
Is it any surprise that my favorite meal as a child was probably spaghetti Bolognese? At the time it was just spaghetti to me. I did not know it had a fancy Italian name like Spaghetti Bolognese. I just knew it was going to be a good dinner when I smelt my Dad’s spaghetti sauce simmering on the stove. Seriously is that anything that smells any better than spaghetti sauce simmering away? I think not.
When I got older I started making my own and adding more vegetables to make a healthier sauce. I never bothered writing down the recipe nor measuring any of the ingredients. When I decided to memorialize my recipe for Spaghetti Bolognese for the blog, I had to start at the very beginning and measure every single little ingredient. As a bonus, I have a freezer full of small portions of spaghetti sauce. This versatile sauce is perfect for spaghetti, lasagna or even chicken parmesan.
I like to layer the flavors of the meat with Certified Angus Beef® lean ground beef. You don’t need a high fat content ground beef for sauce. I love to add turkey sausage and mushrooms to accentuate the flavor. With Certified Angus Beef® I know I can trust the quality of the beef. I’ve met the farmers that raise the cattle, and I’ve met the people who help bring Certified Angus Beef® to you. The team is impressive.
Pick up a pound of Certified Angus Beef® and make this delicious Spaghetti Bolognese for yourself. You will love it.
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- 1 tbsp. olive oil divided
- 1 cup finely diced onion
- 2 tsp. kosher salt divided
- 1 lb. 96% lean Certified Angus Beef® ground beef
- 1 lb. Italian turkey sausage
- 1 1/3 cups finely diced carrot
- 1 cup finely diced red pepper
- 12 oz. sliced mushrooms
- 6 garlic cloves finely chopped
- 6 oz. tomato paste
- 2 cups dry red wine
- 3 28 oz. cans whole peeled tomatoes, divided
- 1 tbsp. Italian seasoning spice mix
- 2 bay leaves
Heat 1 tsp. olive oil in a large Dutch oven over medium heat.
Add onion and cook until tender.
Add 1 tsp. oil, ground beef and ½ tsp. salt. Cook, stirring often, until brown. Place browned beef onto a plate.
Add final teaspoon of oil, sausage and ½ tsp. salt. Cook, stirring often to break up sausage, until browned. Place on plate with beef.
Add carrots, red pepper, mushrooms, garlic and ½ tsp. salt. Cook, stirring occasionally, for 10 minutes.
Add tomato paste. Cook and stir for 1 minute.
Add red wine. Scrape up any browned bites from the bottom of the pan.
Bring to a simmer, and simmer for 5 minutes.
Puree 2 cans whole tomatoes and pour into pot.
By hand crush the tomatoes from the last can and add to pot. Add ½ tsp. salt.
Stir in spices and bay leaves.
Bring back to a simmer. Turn stove down until sauce is barely at a simmer. Simmer gently for 2 hours, stirring occasionally
I calculated 4 Weight Watcher Smartpoints.
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Happy Healthy Eating,
But wait, there is more. Check out these deliciously healthy, pasta recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.