Spag Bol
Serves:
4
Prep time: 10 minutes
Cook time: 20-25 minutes
Syns per serving:
Prep time: 10 minutes
Cook time: 20-25 minutes
Syns per serving:
- Green: 5.5
- Original: 5.5
- Extra Easy: FREE
Add 6 Syns if not
using Wholemeal pasta as a Healthy Extra on Original.
Fry Light, for
spraying
2 shallots, finely chopped
2 garlic cloves, crushed
340g/12oz extra lean minced beef
227g/8oz button mushrooms, thinly sliced
1 x passatta
284ml/10fl oz beef stock
1 level tbsp Worcestershire sauce
salt and freshly ground black pepper
283g/10oz spaghetti, dried
2 shallots, finely chopped
2 garlic cloves, crushed
340g/12oz extra lean minced beef
227g/8oz button mushrooms, thinly sliced
1 x passatta
284ml/10fl oz beef stock
1 level tbsp Worcestershire sauce
salt and freshly ground black pepper
283g/10oz spaghetti, dried
1. Spray a pan with Fry
Light and cook the shallots and garlic for 2–3 minutes until
just softened. Stir in the mince and cook for 2–3 minutes
until browned.
2. Stir in the mushrooms and
cook for 1 minute. Add the chopped tomatoes, stock and
Worcestershire sauce. Season lightly and bring to the boil.
Reduce the heat and simmer for about 15 minutes until reduced
and thickened. Check the seasoning.
3. Meanwhile,
cook the spaghetti in a large pan of salted boiling water, as
per the packet instructions, until just
tender. Drain and divide between 4 serving plates. Top with the
Bolognese sauce and sprinkle with grated cheese ( Using HEA)
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