Vegetable spaghetti with Bolognese sauce

Ingredients for 2 servings:

• 100 g beef tartar or lean turkey mince
• 200 ml tomato(s), pureed
• 1 small onion(s)
• 50 g celery
• 1 small carrot(s)
• salt and pepper
• 2 m.-large tomato(s)
• 100 g spaghetti (spelt or whole wheat)
• 1 zucchini
• 1 large carrot(s)
• 1 stalk(s) leek (small stalk)
• n. B. Sweetener, liquid
• Herbs of Provence
• some water if needed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

large portion, low in fat and calories

Peel the onion. Wash and peel the small carrot and celery. Cut everything into small cubes and sauté together in a non-stick pan without fat. Add the meat and sear briskly. Wash the tomatoes, remove the stems, finely dice them, and add them to the meat. Deglaze with the pureed tomatoes and season with herbs, salt, and pepper, adding a few drops of sweetener if desired. Cover and simmer for about 2 hours. Stir occasionally while simmering and add a little water if necessary. For the vegetable spaghetti, trim the leek, halve it, and cut it into very thin strips (julienne strips). Do the same with the carrot and zucchini. Or use a food processor (special device) to cut the carrot and zucchini into long, twisted spaghetti spirals. Cook the pasta in plenty of salted water until al dente. Meanwhile, sauté the vegetables in 1 teaspoon of oil in a pan, deglaze with a little water, and sauté until al dente, then drain. Once the pasta is ready, drain it as well. Stir in the drained vegetables. Arrange the vegetable pasta on plates and serve with the Bolognese sauce. Each serving contains 332 kcal and 6.6 g of fat, which corresponds to 18% of the calories from fat. For WW: 6.3 points per serving.