Beef Ragu with Wholewheat Spaghetti
Makes 1 serving

INGREDIENTS
150 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
180 g Cooked wholewheat pasta (About 75 g dry. Cooked weight.)
200 g Passata
60 g Onion
50 g Carrot
1 stick, about 40 g Celery
5 g Olive oil
10 g Parmesan
1 clove, about 3 g Garlic
A pinch Dried oregano
1 leaf Bay leaf

METHOD
1. Chop the onion, carrot and celery small and cook them in the oil over a medium heat for ten minutes until soft and sweet.
2. Turn the heat up, add the mince and break it up with a spoon. Cook until it is browned all over and any liquid has boiled off, about six minutes.
3. Add the garlic, oregano, bay and passata with a splash of water. Simmer on the lowest heat, partly covered, for forty minutes, adding water if it catches.
4. Cook the spaghetti in well-salted water, drain, toss with the ragu and finish with the parmesan.

Contains gluten cereals, milk and celery.

RECIPE NOTES
The forty minutes is not optional. Ragu at ten minutes tastes of tomato; at forty it tastes of beef.
Wholewheat pasta is about 35 kcal per 100 g less than white when cooked, and holds a ragu better. Standard 20% mince in place of the 5% would add about 180 kcal.

Full recipe: https://www.getfuel8.com/recipes/beef-ragu-wholewheat-spaghetti
