Spaghetti Bolognese

Prep 20 mins Cook 40 mins

SERVES 4

Calorie-controlled cooking spray

400g extra-lean beef mince (5% fat) 1 onion, chopped 1 courgette, grated 250g carrots, chopped 1 yellow pepper, deseeded and chopped 200g mushrooms, sliced 2 garlic cloves, crushed 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 1 tbsp dried Italian herbs 200ml vegetable stock, made with 1 stock cube 240g spaghetti Fresh basil leaves, to garnish

HEAT a large saucepan and spray with calorie-controlled cooking spray. Add the mince and cook over a high heat. Don’t stir immediately, as you want the meat to really brown on the base, so give it a few moments, then turn to sear and brown on all sides. Add the onion, courgette, carrots, pepper, mushrooms, garlic, tomatoes, tomato purée, herbs and stock. Stir well and bring the mixture up to the boil. Reduce the heat to low, partially cover with a lid and cook for 30-40 minutes. To reduce the liquid to thicken the sauce, remove the lid for the final 10-15 minutes. To cook the spaghetti, first check the pack instructions, as timings vary depending on the type of spaghetti. If it’s quick cook, it will only take 4-5 minutes. Wholewheat will take 9-12 minutes. Bring a large saucepan of water up to a rolling boil, then add a little salt. Gradually feed the spaghetti into the saucepan. Swirl it around the pan by stirring with a wooden spoon, then boil gently for the recommended cooking time. Avoid overcooking or boiling too vigorously. Drain the pasta in a colander, then share it between four serving plates. Spoon the Bolognese sauce on top, then serve, garnished with a few fresh basil leaves.