Spaghetti Bolognese

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Spaghetti Bolognese
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A really filling but low GL version of spag bol, made with lean organic beef and bags of vegetables to lower the saturated fat content and provide more fibre. Quantities are doubled here so you can serve the other half next day, or freeze it.
Servings
4 servings
Servings
4 servings
Spaghetti Bolognese
Print Recipe
A really filling but low GL version of spag bol, made with lean organic beef and bags of vegetables to lower the saturated fat content and provide more fibre. Quantities are doubled here so you can serve the other half next day, or freeze it.
Servings
4 servings
Servings
4 servings
Ingredients
  • 450 g lean organic beef mince 1lb
  • 2 tsp coconut oil or olive oil
  • 1 onion diced
  • 2 cloves of garlic crushed
  • 1 red pepper diced
  • 1 400g tinned chopped tomatoes or passata
  • 3 tbsp tomato purée
  • 3 tsp Marigold Reduced Salt Vegetable Bouillon powder
  • 1 - 2 tsp dried herbs – Thyme Oregano, Basil (adjust according to taste)
  • Freshly ground black pepper
  • 1 handful green beans
  • 4 stalks of celery, chopped
Servings: servings
Instructions
  1. Cook the mince in a large frying pan until it starts to turn grey/brown. Drain off any fat that appears. Set aside.
  2. Heat the oil in a separate pan and fry the onion and garlic for a couple of minutes.
  3. Add the remaining vegetables and place lid on to sweat for 3 minutes.
  4. Transfer the vegetables to a large stockpot or pan and add the mince together with the chopped tomatoes, tomato purée, bouillon powder and herbs. Cover and simmer for 5-10 minutes, until the vegetables are soft. Season with black pepper.
  5. While you are waiting for the bolognese sauce to finish cooking, cook the spaghetti according to the pack instructions. Drain and serve with the sauce
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