Pasta bolognese
8
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Who doesn’t love a bowl of Bolognese? This classic sauce is simple to make and freezes really well. Serve it with any sort of pasta you like – here, we’ve used linguine.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely diced
Carrots, raw
1 medium, finely diced
Celery, Raw
1 stick(s), finely diced
Fennel Seeds
2 teaspoon(s), level
Extra lean beef mince (5% fat), raw
400 g
Garlic
2 clove(s), minced
Tinned Tomatoes
2 can(s), large, chopped
Tomato Purèe
1 tablespoon(s), level
Oregano, Dried
2 teaspoon(s), level
Bay leaf, dry
2 leaf/leaves
Beef stock cube(s)
1 cube(s)
White pasta, dry
240 g, linguine
Parmesan Cheese
20 g, grated, to serve
Basil, fresh
2 tablespoon(s), to garnish
Instructions
1
Mist a pan with cooking spray and put over a medium heat. Add the onion, carrot, celery and fennel seeds and cook for 6-8 minutes until the vegetables are soft.
2
Add the beef mince and cook for 5 minutes or until it is brown all over. Add the garlic and cook for 1 minute, then add the tomatoes, tomato purée, dried oregano and bay leaves. Crumble in the stock cube and add 375ml water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 40 minutes until you have a rich, thick sauce. Season to taste.
3
Meanwhile, cook the linguine in a pan of boiling water to pack instructions. Drain and serve with the Bolognese sauce, with the Parmesan cheese and basil leaves scattered over.
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