Bolognese is one of those absolute classic dishes that makes you feel all cosy and at-home no matter what. There’s just something about a meaty, rich sauce and a plateful of pasta that just makes any day better.
I wanted to make a Bolognese sauce that would do all this, but was also a little lower-calorie, seeing as I’m trying to eat a little more healthily and stick to my own healthy-eating plan (for more on this, see my “Losing over 2 stone in 5 months” post) So I played around with the recipe and made this healthy veg-packed Bolognese; the extra veg fills out the sauce so you can have more of it for fewer calories, without losing the meaty rich flavour – an absolute winner, right?!
I’ve made this at home several times, and not only has it fit with my plan, but M hasn’t compained either – so it really does work for everyone!
Calories per portion: 260 (plus 75g uncooked pasta – 560)
What You Need:
- Large Frying Pan
- 1 Rich Beef Knorr Stock Pot or similar
- 500g 5% fat lean beef mince
- 200g peeled Carrot, finely chopped
- 200g Courgette, finely chopped
- 1 Small Red Onion, finely diced
- 2 tins Chopped Tomatoes
- 1.5 Cloves Garlic, chopped or 1 heaped tsp chopped garlic (I use the Very Lazy stuff, because I am Very Lazy!)
How To Do It:
- Fry the Diced Onion with the Beef Mince and Garlic until the mince is completely browned.
- Add the chopped Carrots and Courgette. Mix well and fry on a medium heat for 3-4 mins.
- Add the tinned chopped tomatoes and the stock pot and mix well.
- Season with Salt, Pepper & Italian Herbs
- Simmer for 15 minutes, adding some water if it becomes a little dry.
- Divide the sauce into 4. I tend to put two portions into zip-lock bags and pop them in the freezer for one of those days when I really can’t be arsed cooking, and then I cook up pasta for two (75g uncooked pasta per person) and we have the remaining two portions freshly made.
The sauce can be frozen and then re-heated from frozen when required (just whack it in the microwave for about 8 mins) or can be kept in the fridge for up to 5 days.