Low Cal Bolognese
1 onion, chopped
2 garlic cloves, crushed
1 large carrot, diced
1 celery stick, diced
225g/8oz/1 cup minced (ground) beef (max. 5% fat)
4 tbsp skimmed milk
300ml/½ pint/1¼ cups hot beef stock
1 x 200g/7oz can tomatoes
1 tbsp tomato paste
1 tsp chopped fresh thyme
2 tsp freshly grated Parmesan
salt and ground black pepper
1 Spray a large pan lightly with oil and place over a low heat. Add the onion, garlic, carrot and celery and cook, stirring occasionally, for 5 minutes or until softened. Stir in the beef and cook for 3–4 minutes until browned all over.
2 Add the milk, turn up the heat and cook for a few minutes until slightly reduced. Add the hot stock, tomatoes, tomato paste and thyme. Bring to the boil, then reduce the heat and simmer gently for 1 hour or until reduced and richly coloured.
3 Meanwhile, cook the spaghetti according to the instructions on the pack. Drain well.
4 Season the Bolognese sauce with salt and pepper to taste. Toss with the spaghetti and serve sprinkled with Parmesan.