Ingredients

The following ingredients have 6 Servings
  • Low calorie cooking spray
  • 1 large onion (, finely chopped)
  • 2 carrots (, finely chopped)
  • 2 large stalks of celery (, finely chopped)
  • 4 garlic cloves (, minced)
  • 500 g | 17oz lean beef mince ( 5% fat)
  • 1 tsp salt
  • 1 tbsp granulated sweetener ((optional))
  • 1 tsp garlic granules
  • 1/4 tsp smoked paprika
  • 2 tbsp Italian herb mix ((optional))
  • 680 g | 24oz passata (preferably Passata Rustica)
  • 400 g | 14oz tin chopped tomatoes (crushed tomatoes)
  • 2 tbsp tomato paste
  • 300 ml | 1 ⅓ cups hot vegetable stock
  • Small piece of Parmesan cheese rind ((optional))
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • Large handful fresh basil chopped
  • Salt and pepper to season
  • 360 g | 12 ½ oz dried spaghetti (or pasta of your choice)
  • 2 tsp salt for pasta water
  • Grated Parmesan (optional)
  • Chopped parsley or basil

Instruction

  • Spray a large deep sided frying pan or casserole dish with low calorie cooking spray.
  • Add the onions, celery and carrots and cook over medium-low heat for 10 minutes, stirring occasionally. If your pan gets too dry and sticks add a little vegetable stock.
  • Stir in the minced garlic and cook for a couple of minutes.
  • Add the ground beef, breaking it up with the back of a wooden spoon.
  • Brown the mince for a few minutes then add the salt, sweetener, garlic granules, paprika and Italian herb mix.
  • Stir in the tomato paste, passata and chopped tomatoes. Add the Worcestershire sauce, stock, Parmesan rind and bay leaves.
  • Bring to a boil, lower the heat and simmer, partially covered, for 30 minutes, stirring occasionally.
  • Uncover the pan and cook for a further 10 minutes.
  • Check your sauce, it should be thick and rich with most of the liquid absorbed. If it’s still watery you can continue to cook for a little longer.
  • Discard the cheese rind and bay leaves. Stir in plenty of fresh basil and check the seasoning – adjust to your taste if needed.
  • Bring a large pot of water to the boil and add salt. Cook the spaghetti until al dente then drain and transfer to a large bowl.
  • Add a couple of ladlefuls of Bolognese sauce to the pasta and toss together to combine. Divide among bowls and serve with a little grated Parmesan (30 g is allowed as healthy extra a) and some chopped parsley.