This Australia Day, prevent over-indulgence with this healthy yet delicious gourmet dish.
Heat half of the oil in a large non-stick saucepan over medium-high heat. Cook the beef, in 2 batches, turning, for 3 minutes or until browned. Set aside.
Heat the remaining oil in the same pan. Cook the onion, carrot and celery, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Add the red wine and bring to the boil. Reduce heat and simmer for 1 minute or until the wine has evaporated. Return the beef to the pan with the tomato and stock and simmer, uncovered, for 11/2 hours or until the beef is tender and the sauce has thickened.
Meanwhile, cook the spaghetti in a saucepan of boiling salted water, following packet instructions, or until al dente. Drain.
Stir the spaghetti through the beef ragu. Serve sprinkled with the parmesan.
0 ProPoints value rocket and baby spinach leaf salad.
Slow cook it. Have this dish ready when you come home at night by making the ragu in the slowcooker. Cook for 3-3½ hours on high.
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