TV CHEF PHIL VICKERY’S FAMILY FEASTS: Spaghetti Bolognese

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A little sauce goes a long way here, so I’ve halved the meat content but added more vegetables to compensate for the bulk loss. The sauce will coat the spaghetti perfectly, saving you money and calories. You can add a little finely grated parmesan cheese, if you like, at the end. I use a microplane grater, which makes 20 grams look and go a long way!

The sauce will coat the spaghetti perfectly, saving you money and calories
The sauce will coat the spaghetti perfectly, saving you money and calories

SERVES 4

1 tbsp extra virgin olive oil (or a couple of squirts from a spray bottle)

2 small onions, very finely chopped

4 small celery sticks, very finely chopped

2 large carrots, peeled and very finely chopped

4 garlic cloves, finely chopped

1 tsp dried oregano

400g 12% fat minced beef

2 tbsp flour

2 tbsp tomato purée

400g can chopped tomatoes

freshly ground black pepper

½ × 10g any stock cube

300g dried spaghetti

TIP Using a strong cheese such as parmesan means you get lots of flavour for relatively few calories and a low cost. And swapping the meat for more veg means less saturated fat. 

Just £3.75

 

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