Spaghetti Bolognese (1.5 syns)
This Spaghetti Bolognese recipe is like no other - it's sweet with a mild tang. I can guarantee that you've never tried a bolognese recipe like this one. I will often double up on the numbers and freeze the rest in one-person freeze bags.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Ingredients
- Fry Light for spraying
- 2 shallots finely chopped
- 2 garlic cloves crushed
- 340 g extra lean minced beef
- 150 g button mushrooms thinly sliced
- 1 x 400g can chopped tomatoes
- 1.5 handfuls frozen/fresh vegetables small broccolli florets, sweetcorn, diced carrots, even small cauliflower florets
- 0.5 Knorr beef stock pot gel
- 1 level tbsp Worcestershire sauce
- 1 tbsp Granulated Sweetener like Splenda
- salt and freshly ground black pepper
- 283 g spaghetti dried
Method
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Spray a pan with Fry Light and fry the shallots and garlic for 2-3 minutes until just softened.
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Stir in the mince and cook until browned.
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Stir in the mushrooms and cook for another minute.
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Add the chopped tomatoes, beef stock pot and Worcestershire sauce.
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Season lightly and bring to the boil.
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Add the remaining vegetables
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Add the two tablespoons of sweetener.
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Reduce the heat and simmer for about 15 minutes until reduced and thickened.
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Check the seasoning.
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Meanwhile, cook the spaghetti in a large pan of salted boiling water, as per the packet instructions, until just tender. Drain and divide between 4 serving plates. Top with the Bolognese sauce and sprinkle with grated Parmesan cheese (1½ syns per level tbsp).
Recipe Notes
1.5 syns for 1 tablespoon of grated Parmesan cheese.