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An Italian classic made from fresh whole food ingredients. Often a family favourite that can still be enjoyed on any plan.
1.
Heat olive oil in a large pan, then toss in the previously chopped onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally so it doesn’t burn. Add a pinch of salt and pepper to help draw out the flavours.
2.
Add the minced beef and cook until browned, breaking it up as you go. When the beef is no longer red, pour in the wine and let it simmer for a minute or two to cook off the alcohol.
3.
Stir in the tomato paste and passata, then pour in just enough water to cover everything (about 1 liter). Add the rosemary, sage, and bay leaves in a little bundle (a kitchen string works great here), then mix in the sugar and balsamic vinegar.
4.
Turn down the heat, cover the pan partially, and let it simmer for about 2 hours, stirring occasionally. If the sauce gets too thick, just add a little more water. By the end, you want a rich, creamy sauce—nothing too runny.
5.
Taste and adjust the seasoning with salt and pepper, then pull out the herb bundle. Add some nutmeg.
6.
Fill a large pot with water. Bring it to a boil point, add salt and the spaghetti. Let it cook for about 9 min or the cooking time advised on the package.
7.
Drain the spaghetti and add them to the ragu.
8.
Serve it with parmesan and enjoy it!
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Tip
Serve with a side of vegetables or salad to balance the meal and increase the fibre content. Consider serving the ragu without pasta for a high-protein meal without any carbohydrates. Low-Carb Option: Swap the pasta for spiralised courgette or low-carb pastas such as lentil or bean.
Cost-saving tips