My Ultimate Healthy Spaghetti Bolognese
A classic. Bursting with flavour and loved by all, a spaghetti bolognese is a dish that everyone needs in their locker. My recipe is super easy to prepare and, although it may be not be strictly traditional, it is incredibly delicious and, what's more, it's super healthy.
This is perfect for any day of the week but it is especially good on a weekend because once you have all the ingredients in the pan you leave it to work its magic on the hob for forty five minutes, leaving you time to get on with something else!
So here it is, my family's healthy take on spaghetti bolognese!
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My Ultimate Healthy Spaghetti Bolognese
Serves 4-6
Fry Light
2 bacon rashers, fat removed then roughly chopped
2 onions, roughly chopped
2 carrots, washed and finely diced
2 celery sticks, finely diced
3 garlic cloves, crushed
6 mushrooms, very finely diced
1 tbsp tomato puree
500g minced beef
2 x 400g cans of tinned tomatoes
3 tsp dried oregano
1 tbsp dried basil (plus a handful of fresh for garnish)
1 beef stock cube
400g dried spaghetti or make your own
salt and pepper
Spray a large frying pan with Fry Light and place over a medium/high heat. Add the bacon, onions, carrots, celery, garlic, mushrooms and tomato puree. Keep moving them around the pan with a wooden spoon for around 10 minutes, it is important to cook out the bitterness from the tomato puree.
Add the minced beef, breaking it up with your spoon and cook for 5 minutes until browned. Add the chopped tomatoes, oregano, basil and crumble in the stock cube. Season with salt and pepper to taste.
Bring to the boil the cover and reduce to a simmer. Leave on the hob to simmer for 45 minutes/1 hour, stirring every now and then to prevent sticking.
Around ten minutes before it's done, cook the spaghetti to the instructions on the packet, or to my instructions if you have made your own.
Serve simply in a bowl, perhaps with a fresh salad and a grating of parmesan cheese.
This is perfect for any day of the week but it is especially good on a weekend because once you have all the ingredients in the pan you leave it to work its magic on the hob for forty five minutes, leaving you time to get on with something else!
So here it is, my family's healthy take on spaghetti bolognese!
.JPG)
My Ultimate Healthy Spaghetti BologneseServes 4-6
Fry Light
2 bacon rashers, fat removed then roughly chopped
2 onions, roughly chopped
2 carrots, washed and finely diced
2 celery sticks, finely diced
3 garlic cloves, crushed
6 mushrooms, very finely diced
1 tbsp tomato puree
500g minced beef
2 x 400g cans of tinned tomatoes
3 tsp dried oregano
1 tbsp dried basil (plus a handful of fresh for garnish)
1 beef stock cube
400g dried spaghetti or make your own
salt and pepper
Spray a large frying pan with Fry Light and place over a medium/high heat. Add the bacon, onions, carrots, celery, garlic, mushrooms and tomato puree. Keep moving them around the pan with a wooden spoon for around 10 minutes, it is important to cook out the bitterness from the tomato puree.
Add the minced beef, breaking it up with your spoon and cook for 5 minutes until browned. Add the chopped tomatoes, oregano, basil and crumble in the stock cube. Season with salt and pepper to taste.
Bring to the boil the cover and reduce to a simmer. Leave on the hob to simmer for 45 minutes/1 hour, stirring every now and then to prevent sticking.
Around ten minutes before it's done, cook the spaghetti to the instructions on the packet, or to my instructions if you have made your own.
Serve simply in a bowl, perhaps with a fresh salad and a grating of parmesan cheese.
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