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Spaghetti Bolognaise

Ingredients (serves 6 or great of a couple of nights)
2 tablespoons of olive oil
800g-1kg of diet mince
700g Leggo’s Sugo di pomodoro, premium cooking sauce
1 140g tub of Leggo’s tomato paste
1 400g can of diced tomatos
2 medium size carrots diced
1 onion diced
1 clove of garlic, crushed and diced finely
1 red pepper finely diced (optional)
2 Carrots grated
1 zucchini grated
6 button mushrooms, sliced (optional)
5 basil leaves finely chopped
250g green beans, topped, cut into 4cm lengths

Heat half the oil in a large frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

Drain fat from meat and transfer to a holding bowl.

Add onion and garlic to fry pan and cook until soft for 3 minutes

Add the mince, premium cooking sauce, tomato paste, tomatoes, basil, beans, carrot, red pepper and cook, stirring for 10 minutes or until vegetables soften. Cover and bring to a gentle simmer. Simmer, stirring occasionally, for 1 hour. Uncover and cook for a further 10 minutes or until sauce thickens slightly. Note: If bolognaise sauce is too thick add water as required.

Remove from heat and serve with spaghetti, penne or spaghetti shells.

Once cooled you can put a quantity in an air tight container and freeze for up to 3 months.