Bolognese Sauce

Bolognese Sauce

First published in Slimming World magazine May/June 1999 page 76

Serves: 4
Sins per serving: Original choice ½ Sin, Green choice 6.5 * (use the beef as a Healthy Extra and deduct 6 Sins per serving)
Preparation and cook: approx 1 hour

1 onion
1 carrot
1 stick of celery
7oz/198g mushrooms
Fry Light
1 tsp chopped garlic
10oz/283g extra lean minced beef
2 level tsp tomato purée
½pt/284ml vegetable stock
14oz/397g can chopped tomatoes
Salt and black pepper, to taste

Prepare the vegetables: finely chop the onion, carrot and celery and roughly chop the mushrooms. Heat a large non-stick saucepan and spray with Fry Light. Add the vegetables and garlic and cook for 5-6 minutes until the vegetables are soft, stirring often.

Add the minced beef and tomato purée and cook until the meat turns brown. Add the stock, tomatoes and seasoning.

Bring to the boil, reduce the heat and simmer gently for 45 minutes or until the meat is tender and the sauce is reduced. Check and adjust the seasoning and serve hot.