Rich spaghetti bolognese
BY:
Pip
PUBLISHED:
UPDATED:
Another version of my favourite meal! in this one i used date nectar for sweetness
10 mins
45 mins
184 kcals
serves 8
RICH SPAGHETTI BOLOGNESE
Spaghetti bolognese is one of my favourite meals and I am always experimenting with different versions to find the perfect one! Before Slimming World I would have always added sugar and cocoa to the mix- I think something sweet in the sauce really brings out the flavour (just have a look at the sugar content in a jar of Dolmio!). As soon as I got some date nectar I wanted to try it out in my bolognese sauce, and it works perfectly! I like a dark and rich sauce and this is exactly that.
If you don’t know what date nectar is- it’s a natural sweetener, derived from dates. It is found on most of the major supermarkets. I have This one from Beloved
Rich spaghetti bolognese
- Total Time: 55 minutes
- Yield: 8 1x
Description
A lovely, rich spaghetti bolognese
Syns: 0.5 per portion
Ingredients
Scale
- 800 g extra lean beef mince
- 2 onions (finely diced)
- 4 cloves garlic (finely chopped or crushed)
- 1 leek (trimmed and finely chopped)
- 2 large carrots (peeled and grated)
- 2 tins chopped tomatoes
- 4 tbsp tomato puree
- 1 beef oxo cube
- 1 tbsp worcestershire sauce
- 1 tbsp dark soy sauce
- 1 tbsp honey
- salt and pepper
- Low calorie cooking spray
Instructions
- In a large pan, fry the onions until they begin to soften, then add the garlic and the leek. Fry for 2-3 minutes
- Add the minced beef and cook until browned, constantly breaking up and stirring the meat to get rid of any big lumps and allow it to brown all over.
- Add in the chopped tomatoes and tomato puree and bring to a simmer.
- Stir in the grated carrot
- Crumble in the beef oxo cube, then add the worcestershire sauce, soy sauce, honey and salt and pepper. Stir together.
- Simmer for 35-40 minutes until the sauce is rich and dark (you will need to stir occasionally and can add a little water if it’s getting too dry)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
