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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.
Course Dinner, Lunch
Cuisine European
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

  1. Spray a pan with Fry Light and fry the shallots and garlic for 2-3 minutes until just softened.
  2. Stir in the mince and cook until browned.
  3. Stir in the mushrooms and cook for another minute.
  4. Add the chopped tomatoes, beef stock pot and Worcestershire sauce.
  5. Season lightly and bring to the boil.
  6. Add the remaining vegetables
  7. Add the two tablespoons of sweetener.
  8. Reduce the heat and simmer for about 15 minutes until reduced and thickened.
  9. Check the seasoning.
  10. 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.