The finished recipe. Beef Ragu with Wholewheat SpaghettiIngredients 1 to 6. 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 CeleryIngredients 7 to 11. 5 g Olive oil. 10 g Parmesan. 1 clove, about 3 g Garlic. A pinch Dried oregano. 1 leaf Bay leafStep 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.Step 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.Step 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.Step 4. Cook the spaghetti in well-salted water, drain, toss with the ragu and finish with the parmesan.
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