Low Fat Classic Italian Ragu
Indulge in the comforting flavors of Italy with this Low Fat Classic Italian Ragu recipe— a lighter take on a beloved dish without compromising taste. Crafted with extra-lean ground beef and a vibrant medley of fresh vegetables like onion, carrot, and celery, this wholesome ragu is simmered to perfection with aromatic garlic, dried herbs, and a splash of red wine for depth. Canned crushed tomatoes and low-sodium beef broth create a velvety, rich sauce, accented by fresh parsley for a final burst of flavor. With just one tablespoon of olive oil and minimal added fat, this heart-healthy dish is perfect for pairing with whole-grain pasta or zucchini noodles. Ready in under two hours, this classic recipe is ideal for hearty weeknight dinners or meal prepping. Perfectly savory, low fat, and brimming with Italian goodness, this is the ultimate guilt-free comfort food.
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Recipe Information
Ingredients
- 300 grams extra-lean ground beef
- 1 tablespoon olive oil
- 1 whole large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 whole garlic cloves, minced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 250 ml beef broth, low sodium
- 125 ml red wine
- 1 whole bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large non-stick pan over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 5 to 7 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the extra-lean ground beef. Cook while breaking up the meat with a wooden spoon until no longer pink, about 5 minutes.
Stir in the red wine and allow it to simmer for 3 minutes or until mostly evaporated.
Add the crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
Toss in the bay leaf, dried oregano, and dried basil. Reduce the heat to low.
Cover the pan partially and let the ragu simmer gently for 60 to 75 minutes, stirring occasionally to prevent sticking, until thickened.
Season with salt and black pepper to taste.
Remove the bay leaf before serving.
Garnish with fresh chopped parsley.
Serve the ragu over your favorite low-fat pasta or whole grain spaghetti.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2205 mg | 96% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.5 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 319 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3733 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
