Here's a new lower–fat version of one of the pasta classics, a full–flavoured meat sauce tossed with spaghetti and served with parmesan. There's less beef than in traditional recipes, but low–fat chicken livers enrich the sauce. Serve with a spinach, tomato and onion salad and bread.
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, crushed
8 sun–dried tomato halves, finely chopped
250 g extra–lean beef mince
125 g chicken livers, finely chopped
1 cup (250 ml) red wine
1 can chopped tomatoes, about 400 g
1 beef stock cube
1 teaspoon fresh thyme or marjoram leaves or ½ teaspoon dried thyme or oregano
3 tablespoons chopped fresh parsley
350 g spaghetti
⅓ cup (35 g) freshly grated parmesan
Heat the oil in a large saucepan, add the onion, carrot, celery, garlic and sun–dried tomatoes, and fry for 5–10 minutes, stirring frequently, until the vegetables start to brown.
Add the beef and chicken livers and fry, stirring, until the meat is browned.
Pour in the wine and tomatoes with their juice, then crumble in the stock cube.
Stir in the herbs and seasoning to taste.
Cover the pan and simmer for 30 minutes, stirring occasionally.
Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Drain the spaghetti and mix it with the meat sauce, tossing until the strands are well coated.
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