Whole wheat spaghetti: 60g (dry), Lean ground beef (93% lean): 85g (3 oz), Tomatoes (canned, crushed): 100g (1/2 cup), Onion: 30g (1/4 cup, diced), Carrot: 30g (1 small, diced), Celery: 20g (1 small stalk, diced), Garlic: 3g (1 clove, minced), Tomato paste: 15g (1 tbsp), Red wine: 30ml (2 tbsp, optional), Olive oil: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Dried basil: 1g (1/4 tsp), Bay leaf: 1 leaf, Parmesan cheese: 10g (1 tbsp, grated), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Cook 60g whole wheat spaghetti according to package directions. Drain and set aside. 2. Heat 5ml olive oil in a skillet over medium heat. 3. Add 30g diced onion, 30g diced carrot, and 20g diced celery. Cook until softened, about 5 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 85g lean ground beef and cook until browned, about 5 minutes. 6. Add 15g tomato paste and cook for 1 minute. 7. If using, add 30ml red wine and cook until mostly evaporated, about 2 minutes. 8. Add 100g crushed tomatoes, 1g dried oregano, 1g dried basil, 1 bay leaf, a pinch of salt, and 1g black pepper. 9. Simmer for 15-20 minutes, stirring occasionally. 10. Remove bay leaf. 11. Serve sauce over cooked spaghetti and top with 10g grated Parmesan cheese.
