Spaghetti Bolognese

A quick and easy meal, this spag bol is made with extra lean mince, but you can substitute this for quorn to make it vegetarian … Or just extra healthy.

Make a double batch and freeze half for a quick and easy meal when you are short on time.

Serves: 4
Prep time: 10 minutes
Cook time: 20-25 minutes
Syns per serving:
Original: 5½
Extra Easy: FREE

Low calorie cooking spray
1 onion, finely chopped
2 garlic cloves, crushed or finely chopped
350g extra lean minced beef
225g button mushrooms, sliced
1 x 400g can chopped tomatoes
A handful of chopped basil
2 tbsp tomato puree
280ml/10fl oz beef stock
1 level tbsp Worcestershire sauce
Dried mixed herbs (Italian)
Salt and freshly ground black pepper
275g spaghetti


1. Spray a pan with low calorie cooking spray and cook the onion and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.
2. Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock, tomato puree, herbs Worcestershire sauce, and a handful of chopped basil, Season lightly and bring to the boil. Reduce the heat and simmer for about 15 minutes until reduced and thickened. Check the seasoning.
3. Meanwhile, cook the spaghetti in a large pan of salted boiling water, as per the packet instructions, until just tender. Drain and divide between 4 serving plates. Top with the Bolognese sauce, chopped basil and sprinkle with grated Parmesan cheese if you fancy (1½ Syns per level tbsp).

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