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.
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.