Spaghetti Bolognese (with Greek Yogurt)

This is a lighter version of a Mediterranean classic that’s easy to make and uses Greek yogurt to replace the cream you’d normally find in a Bolognese.  I think it’s much better and tastier than my regular Bolognese and I don’t think I’ll make Bolognese without Greek yogurt again.  Delish! And the kidlets loved this one.

Slimmer Spaghetti Bolognese (recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, book released in June 2012, to buy the book click here or visit website at www.theslimmerbook.com)  Serves 1.

1 teaspoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped green bell pepper
1/2 cup thinly sliced white mushrooms
4 oz lean ground beef
salt and pepper to taste
2 Tablespoons dry white wine
One 8 ounce can tomato sauce
1 teaspoon tomato paste
1 small cinnamon stick (optional)
A pinch of ground allspice (optional)
0 to 2/3 cup water depending on how thick you want the sauce to be (also, if you use more water you may want to cook it down some)
1/2 teaspoon finely chopped parsley leaves
1 Tablespoon non-fat Greek yogurt
2 oz. spaghetti, cooked according to package instructions
1 Tablespoon grated Parmesan cheese to serve

1. Heat the oil in a large nonstick pan over medium-high heat, add the onion, green pepper , mushrooms, and beef, season with salt and pepper, and cook, using a fork to break up the meat, until the beef is browned and the vegetables are softened, 6 to 8 minutes.  Add the wine and cook a further minute.

2. Stir in the tomato sauce and paste and add the cinnamon and allspice if desired.  Cook the mixture while stirring for an additional minute.  Pour in the water, bring to a simmer, cover, and cook over low heat until the mixture is thick and well blended, 10 to 12 minutes.  Add the parsley and yogurt. Stir well to combine, and cook 2 minutes more.  Add the cooked spaghetti to the pan, toss well to coat and heat through.  Serve topped with the Parmesan.

Makes 1 serving.
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