A little sauce goes a long way here, so I’ve halved the meat content but added more vegetables to compensate for the bulk loss. The sauce will coat the spaghetti perfectly, saving you money and calories. You can add a little finely grated parmesan cheese, if you like, at the end. I use a microplane grater, which makes 20 grams look and go a long way!
1 tbsp extra virgin olive oil (or a couple of squirts from a spray bottle)
2 small onions, very finely chopped
4 small celery sticks, very finely chopped
2 large carrots, peeled and very finely chopped
4 garlic cloves, finely chopped
1 tsp dried oregano
400g 12% fat minced beef
2 tbsp flour
2 tbsp tomato purée
400g can chopped tomatoes
freshly ground black pepper
½ × 10g any stock cube
300g dried spaghetti
TIP Using a strong cheese such as parmesan means you get lots of flavour for relatively few calories and a low cost. And swapping the meat for more veg means less saturated fat.