This Australia Day, prevent over-indulgence with this healthy yet delicious gourmet dish.


  • 1 tbs olive oil

  • 500g lean chuck steak,

  • cut into 2cm pieces

  • * 2 brown onions, finely chopped

  • * 2 carrots, finely chopped

  • * 2 sticks celery, finely chopped

  • * 2 garlic cloves, crushed

  • ¼  cup (60ml) red wine

  • * 2 x 400g cans crushed tomatoes

  • 2 cups (500ml) salt-reduced

  • beef stock

  • * 250g wholemeal spaghetti

  • 2 tbs shaved parmesan cheese

  • Note

  • Filling and healthy foods are marked with an asterisk. These foods help fill you up and keep you healthy.


  • 1.

    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.

  • 2.

    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.

  • 3.

    Meanwhile, cook the spaghetti in a saucepan of boiling salted water, following packet instructions, or until al dente. Drain.

  • 4.

    Stir the spaghetti through the beef ragu. Serve sprinkled with the parmesan.

  • Serve with:

  • 1.

    0 ProPoints value rocket and baby spinach leaf salad.

  • Tip:

  • 1.

    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.


The Weight Watchers ProPoints® plan has been given a fresh new Smart Made Simple approach with the introduction of an extensive list of new recipes and meal ideas tailored to individual food preferences.

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