Classic dish we all love! I have always made mine the way mum taught me, I have made a few tweaks over the years and the final one was to make it slimming world friendly!
I like to cook this the day before and refrigerate as I find it tastes better when rested but either way it’s fab!
This meal serves 5 and syn free.
I recommend serving with Parmesan and fresh basil if you can.
To make portions stretch whilst this has all the speed you need you could serve with a side salad too.
Ingredients:
500g 5% fat mince
1 x onion
Chestnut mushrooms handful
2 carrots (1 chopped in quarters and 1 grated)
Tin of chopped tomatoes
Tin of plum tomatoes
3 garlic cloves
Oregano
Oxo cube beef
Basil
Worcester sauce
Salt and pepper
Spaghetti
Method:
Spray pan with fry light and add chopped onion, cook until soft then add mince. Cook mince until brown and add oxo, oregano, basil Worcester sauce and garlic and stir through.
Then add carrots mushrooms and tomatoes and salt and pepper to taste.
Once all in pan add a cup of water and leave to simmer on a low heat and sauce to reduce. The longer you leave the more flavour you get, I leave stirring occasionally for about an hour but it’s your preference and time, if could be left longer great.
When ready cook spaghetti as normal I add my sauce to pasta mix and then serve (this way you keep the pasta separate from bolognaise but it stretches further and there is some sauce left to freeze)
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