Make up a basic Bolognese sauce (with a few extra veg), ditch the pasta and cook up this vegetable version for the dieters – and some actual spaghetti for the really hungry ones!

 

SERVES 5

PREP 15 MINS

COOK 40 MINS

 

Few squirts Fry Light extra virgin olive oil

400g lean minced beef

1tsp chicken seasoning

1 red onion, chopped

1 garlic clove, crushed

1 celery stick, chipped

1 red pepper, chopped

1 courgette, diced

400g can cherry tomatoes

3tbsp tomato puree

1tbsp balsamic vinegar

200ml beef stock

 

For the spaghetti:

1 vegetable stock pot

4 carrots, cut into thin strands

4 courgettes, cut into thin strands

 

1. Heat a large frying pan with a few squirts of Fry Light, add the mince, season with black pepper, add the chicken seasoning and fry for 10 mins to brown.

2. Add onion and cook for 5 mins, to soften.

3. Stir in the garlic, celery, red pepper and courgette and cook for a couple of mins.

4. Pour in the tomatoes, tomato puree, balsamic vinegar and stock. Cover and simmer for 25 mins until the meat is tender.

5. Meanwhile, put the stock pot into a large pan with boiling water, add the carrots and courgettes and cook for 2 mins, to soften. Drain and serve with the Bolognese sauce.

 

Per serving: 247 calories, 10.8g fat (4.8g saturated), 15.2g carbs