Spaghetti Bolognaise

Spaghetti Bolognaise □

Points 14 for whole recipe
Serve 4 = 3.5, serve 3= 4.5

Extra lean minced beef
Garlic
Onion
Green pepper
Mushrooms
Chopped tomatoes
Tomato puree 2 tbsp
Mixed herbs tsp
Oxo
Chilli powder ½ tsp
Black pepper
Paprika tsp
Thyme tsp

1. Fry the mince in its own fat and drain.
2. Add the rest of the ingredients.
3. Cook until vegetables are soft.
4. serve with med portion spaghetti (150g cooked= 2) and a tablespoon of parmesan cheese (1.5)

Spaghetti Bolognese

Serves 4

450 g extra-lean beef mince 

2 medium onion, chopped
1 medium carrot, coarsely grated
1 clove garlic, crushed
1/2 teaspoon chilli powder, mild
400 g canned tomatoes
1 tablespoon tomato puree
1 stock cube, (make 1/2 pint)
1 teaspoon fresh or dried herbs, mixed
1 pinch salt
1 serving pepper, freshly ground, black
wholewheat spaghetti to serve (suggest 60g dry weight per person)

Heat a non-stick frying-pan until hot, then add the beef. Stir-fry for 3 minutes, browning the meat and breaking up any lumps.

Add the onions, carrot, garlic and chilli powder. Cover and gently cook for 10 minutes, stirring frequently.

Stir the chopped tomatoes, tomato purée, stock and herbs into the sauce.

Add pasta to a separate pot of boiling, salted water for 10 - 12 minutes, or according to pack instructions, until just tender. 

Spaghetti Bolognese

Serves 4

Core recipe

Points per serving:  6

450 g extra-lean beef mince
2 medium onion(s), chopped
1 medium carrot(s), coarsely grated
1 clove garlic, crushed
1/2 teaspoon chilli powder, mild
400 g canned tomatoes
1 tablespoon tomato puree
1 portion stock cube, (make 1/2 pint)
1 teaspoon fresh or dried herbs, mixed
1 pinch salt
1 serving pepper, freshly ground, black
4 medium portion dried pasta, any type, preferably spaghetti

Heat a non-stick frying-pan until hot, then add the beef. Stir-fry for 3 minutes, browning the meat and breaking up any lumps.

Add the onions, carrot, garlic and chilli powder. Cover and gently cook for 10 minutes, stirring frequently.

Stir the chopped tomatoes, tomato purée, stock and herbs into the sauce.

Add pasta to a separate pot of boiling, salted water for 10 - 12 minutes, or according to pack instructions, until just tender.