A delicious take on the traditional spaghetti bolognese with under 600 calories and over half of your five-a-day fruit and vegetables in one serving.
Course Main Course
Keyword Family Friendly Dinner
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Charlotte Oates
300gpastaI used dried spaghetti
500gextra lean beef mince
3medium carrotsabout 250g
1stick of celeryabout 80g
1beef stock cube
Heat the olive oil (1 tsp) in a large saucepan. Add the beef mince (500g) and cook until browned, stirring regularly to ensure it doesn't burn.
While the beef is browning, finely chop the onion.
Once the beef has browned, remove it from the pan and set aside. Add the chopped onion to the saucepan and cook on a low heat for 5 minutes, stirring regularly.
While the onion is cooking, peel and finely chop the carrot (3 carrots) and celery (1 stick).
Add the carrot and celery to the onion and cook for a further 5 minutes, stirring regularly.
Return the beef to the pan and add the chopped tomatoes (400g can), tomato puree (heaped tbsp), dried oregano (1 tsp), port (50ml) and beef stock cube. Add 100-200ml of water until the ingredients are just covered in liquid.
Bring to the boil and the simmer for 25 minutes until the liquid has reduced. Season with salt to taste (Personally I don't add any extra as I find there's enough in the stock cube to add the flavour I want).
While the bolognese is simmering, bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.