Of which 8.1 g sugars and 3.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (beef) · Vitamin A (carrot)
Allergens gluten
Light spaghetti Bolognese
The classic meat sauce, with less fat and more carrot hidden inside.
Ingredients
- 320 g (11½ oz) spaghetti, uncooked
- 400 g (14 oz) lean ground beef
- 1 onion (120 g / 4 oz)
- 2 cloves garlic (6 g)
- 1 carrot (100 g / 3½ oz) — finely chopped
- 400 g (14 oz) diced tomatoes
- 1 tbsp tomato puree (15 g / ½ oz)
- 1 tbsp olive oil (15 g / ½ oz)
- oregano, bay leaf, salt and pepper, to taste
Method
- Heat the olive oil in a pot. Sauté the onion, garlic and carrot for 5 minutes.
- Add the ground beef, break it up well with a spoon and brown it for 6 minutes.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
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