Spaghetti Bolognese

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[wpurp-searchable-recipe]Spaghetti Bolognese – 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.
– lean organic beef mince (1lb), coconut oil or olive oil, onion (diced), of garlic (crushed), red pepper (diced), 400g tinned chopped tomatoes or passata, tomato purée, Marigold Reduced Salt Vegetable Bouillon powder, dried herbs – Thyme (Oregano, Basil (adjust according to taste)), Freshly ground black pepper, green beans, of celery, chopped, , Cook the mince in a large frying pan until it starts to turn grey/brown. Drain off any fat that appears. Set aside.; Heat the oil in a separate pan and fry the onion and garlic for a couple of minutes.; Add the remaining vegetables and place lid on to sweat for 3 minutes.; 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.; 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; ; – – Main Dish[/wpurp-searchable-recipe]