Leader Sarah O'Connor Ryan, embraced batch cooking for all the family in 2022. This year she is delighted to bring her take on Spaghetti Bolognese that all the family will love.
Each serving contains approximately 600 kcal.
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 celery stick
- 100g mushrooms
- 1 tablespoon rapeseed oil
- 2 teaspoons Italian seasoning
- 200g lean steak mince
- 2 tablespoons tomato puree
- ½ reduced sodium chicken stock cube
- 500g carton or jar passata
- 100g wholewheat spaghetti (gluten free if necessary)
- 1 tablespoons freshly grated Parmesan
- salt (optional) and freshly ground black pepper
- Cut the onion in half, then peel and finely chop. Peel and crush the garlic. Peel and finely chop the carrot. Trim and finely chop the celery. Dice the mushrooms.
- Heat a large non-stick frying pan over a medium heat. Add the oil and then tip in all the prepared vegetables and Italian seasoning and saute for about 5 minutes until softened with a little colour. At this point you can puree the vegetables using a hand blender or a potato masher if you have any picky eaters!
- Tip the mince into the vegetable mixture, then season with salt (optional) and pepper and cook for about 5 minutes until well browned, breaking up any lumps with a wooden spoon.
- Stir in the tomato puree and crumble in the stock cube, then cook for another minute, stirring. Pour in the passata, stirring to combine. Bring to the boil, then reduce the heat and simmer gently for about 30 minutes until the mince is tender, stirring occasionally.
- Meanwhile, cook the spaghetti in a pan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to packet instructions. Drain in a colander in the sink and return to the pan. Fold in the Bolognese sauce until evenly combined and then divide among bowls, then scatter over the Parmesan to serve.
- NOTE: If you are short of time, instead of making the sauce from scratch use a 430g jar Bolognese sauce (no more than 5g sugar and 3g fat – check the label).