Bolognese pan light

Ingredients for 2 servings:

• 170 g tartar
• 1 small onion(s), finely chopped
• 1 can of tomatoes
• 2 m.-sized carrot(s), finely sliced
• 1 stalk(s) Celery, finely sliced
• 200 ml water
• 3 tsp vegetable broth, granulated
• 60 g Parmesan, freshly grated
• 2 portions of pasta, cooked
• 3 tbsp tomato paste
• oil
• Garlic
• Worcestershire sauce
• Pepper, pickled
• salt and pepper
• paprika
• basil
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable

Cook the pasta (amount depends on your appetite; we used around 250g), drain well, and set aside. Fry the tartare in a very small amount of oil (otherwise, charge extra). Before it gets dark, fry the onions. Once everything is dark enough, add water and vegetable stock, carrots, and celery (the thinner the better). Simmer for about 5 minutes, until the vegetables are cooked to your liking. I always add a bit of garlic granules and Worcestershire sauce. Once everything is soft enough, add the tomatoes, break them up a bit in the pan, mix with the tomato paste, heat, and reduce slightly. Add the remaining spices (can be a bit hotter; if you have them, add finely chopped pickled peppers, too; otherwise, of course, add salt, pepper, basil, a pinch of sugar, and a little paprika). Heat the pasta in it over low heat. Gently stir in the Parmesan cheese and let it melt a little. It’s incredibly filling, you can’t stop eating until it’s all gone (but it doesn’t matter for 4 pasta points), and the sauce itself only has 7 points in total and can be reduced further. It’s also great for using up leftover pasta. And it tastes good without the meat! As soon as more cheese is allowed again, I’ll try it as a casserole (simply put everything in a dish and top with grated cheese, and bake for 10 minutes at 150°C).