How to cook Spaghetti Bolognese
Spaghetti Bolognese
Rosemary explains how she makes low-fat Spaghetti Bolognese. It can be cooked in advance and frozen in portions if you wish. She also adds some secret ingredients to make it more nutritious and even more delicious.
Serves 6
Per serving: 390 calories, 2% (8.9g) fat
Prep time: 10 mins
Cook Time: 30 mins
Ingredients
400g lean minced beef
1 large onion, finely diced
1 tsp Easy-garlic or two garlic cloves, crushed
1 large carrot, coarsely grated
2 x 400g can chopped tomatoes
1 x 340g jar tomato and basil pasta sauce
2 tbsp tomato puree
1 tsp Tabasco Sauce
1 tbsp Worcestershire Sauce
52g (dry weight) spaghetti per person
1 vegetable stock cube
Freshly ground black pepper
Chopped fresh basil, to garnish
Method
- Preheat a large non-stick pan. Add the minced beef and dry fry until it starts to change colour.
- Remove the mince from the pan (or push it to one side) and wipe out the excess fat with kitchen roll. Return the meat to the heat, add the onion and continue cooking for a further 2 – 3 minutes stirring well.
- Once the onion is cooked add the garlic, the jar of pasta sauce, cans of chopped tomatoes and the grated carrot. Stir in the tomato puree and add a dash to Tabasco sauce and a dash of Worcestershire sauce. Season well with black pepper. Leave to simmer for 30 minutes.
- Meanwhile, bring a large pan of water to the boil with the vegetable stock cube. Add the spaghetti and cook for 12 – 15 minutes until the spaghetti is cooked but slightly firm in the centre. Drain through a colander.
- Arrange the spaghetti on warmed plates and pour the bolognese on top. Garnish with fresh herbs.
Chef’s tip: Why not add extra vegetables such as courgettes, mushrooms, peppers etc. which have been liquidised before adding to the other ingredients. This is a great way to add extra vegetables to your children’s diet without their knowledge.