Spaghetti bolognese - lower calorie version
Adapted from mum's Spag Bol
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Servings: 5 -6
Calories: 357417kcal
Ingredients
- 500 g 18oz lean beef mince
- 1 onion diced
- 2 cloves garlic crushed
- 200 button mushrooms finely diced
- 2 large carrots finely diced or grated
- 1 tin crushed or diced tomatoes
- 1 tin tomato soup salt-reduced
- 1 tablespoon tomato paste
- 1 tablespoon Spaghetti Bolognese herb mix
- ½ teaspoon sugar
- salt & pepper
- 35 g 1oz dried pasta per person
- 1 tablespoon grated parmesan per person
Instructions
- Saute the onion and garlic in an oiled pan until the onion is transparent. Add the carrot and mushrooms and cook until they begin to soften.
- Mix the beef mince through and break it up with the spoon so there are no chunks.
- When the mince has browned, add the tinned tomato, tomato soup and tomato paste and stir through.
- Add the herb mix an sugar and stir through.
- Bring the sauce to the boil then reduce to a simmer and simmer, uncovered for at least 30 minutes.
- Season with salt and pepper to taste.
- Cook pasta according to packet instructions and serve sauce over hot pasta sprinkled with parmesan cheese.
The sauce can be frozen and re-heated.
Notes
Tip: if you want to reduce the calories even more or are gluten intolerant, serve the sauce with steamed vegetables. I had it for lunch yesterday with bok choy. Yum!
Another tip: this one I learned from Jessica Seinfeld - if you have really fussy eaters, pre-cook and puree the carrot before you add it (add it when you add the tomato). The health and calorie-lowering benefits will remain but all traces will vanish. The mushroom just looks like mince so it is pretty passable.
Nutrition
Calories: 357417kcal
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
