Slimming World Spaghetti Bolognese

Ingredients

Serves 4

• 500g extra-lean beef mince (5% fat)
• 500ml passata
• 1 large, finely diced onion
• 1 medium, finely diced carrot
• 2, finely diced celery sticks
• 3, crushed garlic cloves
• 1 tbsp tomato puree
• 100ml beef stock
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• to taste salt and black pepper
• 8 sprays Frylight cooking spray
• 300g, to serve dried spaghetti

Method

1. 1

   Spray a large, heavy-based saucepan with Frylight and place over a low-medium heat. Add the onion, carrot, and celery and cook for 8–10 minutes, stirring regularly, until completely softened. Do not rush this step — the soft, sweet vegetable base is the foundation of the sauce.

2. 2

   Add the crushed garlic and stir for 1 minute until fragrant.

3. 3

   Increase the heat to medium-high and add the extra-lean mince. Break it up thoroughly with a wooden spoon and cook for 5 minutes until browned all over, draining any excess liquid.

4. 4

   Stir in the tomato puree and cook for 1 minute, allowing it to caramelise slightly against the base of the pan.

5. 5

   Add the passata, beef stock, dried oregano, dried basil, and bay leaf. Stir well to combine and bring to a gentle simmer.

6. 6

   Reduce the heat to low, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened to a rich consistency.

7. 7

   While the sauce finishes, cook the spaghetti according to the packet instructions in a large pan of salted boiling water.

8. 8

   Remove the bay leaf from the bolognese, taste and adjust seasoning, then serve over the drained spaghetti.