Summary

Ingredients

• 100 g tartare (beef) or lean round turkey
• 200 ml tomato (s), mashed
• 1 small onion (s)
• 50 g celery
• 1 small carrot (s)
• salt and pepper
• 2 medium tomato (s)
• 100 g spahetti (spelled or whole rain)
• 1 zucchini
• 1 large carrot (s)
• 1 leek (small stick)
• sweetener, more liquid
• herbs Provence
• some water if necessary

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Instructions

1. Peel the onion. Wash and peel the small carrot and celery. Cut everything into small cubes and sauté together in a non-fat frying pan. Add the meat and fry well. Wash the tomatoes, remove the stalk, finely dice and also add to the meat. Deglaze with the pureed tomatoes and season with the herbs, salt and pepper, add a few drops of sweetener if necessary. Cover and simmer for about 2 hours. Stir every now and then while simmering and add a little water if necessary.
2. For the vegetable spaghetti, clean the leek, cut in half and cut into very thin strips (so-called julienne), do the same with the carrot and courgette. Or cut carrots and zucchini with the food processor (special device) into long, twisted spaghetti (spirals).
3. Cook the pasta in plenty of salted water until al dente. In the meantime, fry the vegetables in 1 teaspoon of oil in a pan, deglaze with a little water and stew until al dente, then drain. As soon as the noodles are ready, drain them too. Now mix in the drained vegetables.
4. Arrange the vegetable noodles on plates and serve with the Bolognese sauce.
5. Per serving 332kcal and 6.6g fat, which corresponds to 18% of the calories from fat. For WW: 6.3 points per serving.