Weeknight Spaghetti Bolognese

• 35 min total
• 15 min hands-on
• Serves 4
• 730 kcal
• 40 g protein

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Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 yellow onion, finely diced
• 1 carrot, finely grated
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can crushed tomatoes (28 oz)
• 1 tsp dried oregano
• 12 oz spaghetti
• ½ cup grated parmesan
• salt
• black pepper

Method

1. Bring a large pot of well-salted water to a boil for the pasta.
2. Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up, until browned, about 6 minutes.
3. Add the onion and carrot and cook 5 minutes until soft. Stir in the garlic and tomato paste for 1 minute.
4. Add the crushed tomatoes and oregano. Simmer 15 minutes, stirring occasionally. Season with salt and pepper.
5. Meanwhile, cook the spaghetti until al dente. Save ½ cup of the pasta water, then drain.
6. Toss the spaghetti with the sauce, loosening with pasta water as needed. Serve with parmesan.

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