Slimming World Spag Bol
Enjoy the Syn-free version of this itallian classic: Spaghetti Bolognese
Equipment
- Large Pan
Ingredients
- 450 grams Lean Beef Mince less than 5% fat
- 1 Large Onion chopped
- 4 sticks Celery chopped
- 2 Carrots finely diced
- 4 cloves Garlic crushed
- 1 tsp Worcestershire sauce
- 200 grams Mushroom buttons finely chopped
- 500 ml Beef stock
- 400 grams Can plum tomatoes chopped
- 6 tbsp Tomato puree
- 1 leaf Bay leaf
- 2 tsp Dired oregano for garnishing
- 350 grams Dried spaghetti
- 7 rashers Back bacon chopped, fat removed
Instructions
- Put the prepared mince in a large, heavy pan with the onion,bacon, chopped celery, carrots and garlic. Dry-fry over a medium heat, stirring well from time to time, for approx. 10 minutes until it turns brown while the veggies are slightly colored.
- Toss in the mushrooms and stir-fry for 2-3 minutes. Add the stock, tomatoes, purée, bay leaf and dried oregano.
- Stir well and bring it to the boil, then simmer very gently for 25-35 minutes while keeping it uncovered. (stirring occasionally)
- Let the sauce bubble for a further 10 minutes on medium heat till it becomes thick and rich., or until rich and thick. Stir regularly atthis time to avoid sticking.
- On the other side, cook your spaghetti according to the packinstructions. Drain well and divide between warmed bowls. Top with theBolognese (removing the bay leaf), garnish with the oregano.