Spaghetti bolognese
Whether you love the restaurant version, a quick and easy ready meal or the way mama used to make it, you'll love this speedy spag bol. Extra lean mince, flavoursome vegetables and filling pasta - a Food Optimising feast!
ingredients
- Fry Light, for spraying
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 340g/12oz extra lean minced beef
- 227g/8oz button mushrooms, thinly sliced
- 1 x 397g/14oz can chopped tomatoes
- 284ml/10fl oz beef stock
- 1 level tbsp Worcestershire sauce
- salt and freshly ground black pepper
- 283g/10oz spaghetti, dried
method
- Spray a pan with Fry Light and cook the shallots and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.
- Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock and Worcestershire sauce. Season lightly and bring to the boil. Reduce the heat and simmer for about 15 minutes until reduced and thickened. Check the seasoning.
- 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 if you fancy (1½ Syns per level tbsp).