Slimming World Spaghetti Bolognese – Syn Free
A quick and simple staple dish, well suited for batch cooking
Spaghetti is a recipe that I’ve always loved. It’s one of the dishes that I feel I’ve always been able to make, and make well over the last 20 years. In fact, when I moved up to Newcastle, I had seen a clairvoyant and she rightly identified me as the “Bolognese Man”. An odd thing to come out with but, had been perfectly true.
Bolognese is a dish that’s really versatile and easy to make. After all, if you have some leftover, you can throw in some chilli powder and kidney beans and you have a Chilli Con Carne. You can also make a bechamel style sauce and prepare yourself a lasagne or, you can simply serve with spaghetti.
Although this recipe wasn’t in any cookbooks or forum groups, it’s always been the recipe I’ve known and loved. Only now it’s been adapted to be syn free on Slimming World. I would think most recipes won’t be significantly different.
- 500 g Lean Minced Beef 5% Fat
- 1 Onion Finely Chopped
- 3 Cloves Garlic Crushed
- 10 Mushrooms Sliced
- 2 Carrots Grated
- 1 Can Chopped Tomatoes
- 500 g Passata
- 2 tsp Oregano
- 1 tsp Black Pepper
- 4 Beef Stock Cubes
- 2 tbsp Tomato Puree
- Dried Spaghetti
- Grated cheese / Parmesan optional
- Chopped Parsley optional
- ½ tbsp Worcester Sauce
Boil the spaghetti, as per instructions on the packet.
In the meantime, prepare the bolognese. Spray a large frying pan or wok with fry light. Fry the beef with Onions, Mushrooms, Carrot and Garlic until the beef has browned and onions softened.
Sprinkle the beef stock cubes over the minced beef and stir in.
Add the can of chopped tomatoes, passata, basil and black pepper and worcester sauce and stir thoroughly.
Stir in the tomato puree. This will add flavour and help to thicken the sauce slightly.
Serve the bolognese on top of the spaghetti, with a sprinkling of cheese from your healthy A, and a pinch of chopped fresh parsley if desired.