Healthy Spaghetti Bolognese
Serves 6, 9SP per serving, 8SP with quorn mince, takes 1 hr 35 mins
A true Italian classic which has been given a healthy makeover with a few simple ingredient swaps. Using succulent turkey, light olive oil and wholewheat spaghetti, makes this a wholesome dish that’s gorgeous. Swap the turkey mince for quorn and it's a vegetarian recipe.
1 tsp light olive oil (1sp)
1 medium onion, finely chopped
1 celery sticks, finely chopped
1 medium courgette, finely diced
400g (13oz) turkey mince (11sp) (quorn mince = 7sp)
2 garlic cloves, peeled and finely chopped
1 large carrot, grated
600ml (1 pint) beef stock (3 Beef Oxos = 1sp)
150ml (1/4 pint) red wine (optional) (4sp)
1 x 400g tin chopped tomatoes
2 bay leaves
300g (10oz) wholewheat spaghetti (28sp)
basil leaves, to serve
Parmesan shavings, to serve (40g - 6sp)
Heat the oil in a large, non-stick, heavy-bottomed saucepan. Add the onion, celery and 2 tablespoons water and fry for 5 minutes or until the vegetables have softened. Add the courgette and fry for another 2-3 minutes. Add the mince and garlic and fry for another 3-4 minutes, stirring frequently or until the mince has broken up and is starting to brown. Stir well. Add the grated carrot and 150ml of the beef stock or red wine, if preferred, and simmer for 3-4 minutes.
Then add the tinned tomatoes, 450ml (3/4 pint) beef stock and the bay leaves and bring to the boil. Cover with a lid, turn down the heat to medium-low and leave to simmer for 45 minutes, stirring occasionally. Remove the lid and cook for another 10-15 minutes, or until the liquid has reduced and thickened to desired consistency.
Cook the spaghetti according to packet instructions, drain and divide between 6 plates.
Place a spoonful of Bolognese on top of each plate, scatter with basil leaves and Parmesan shavings.