Spaghetti Bolognese

This family favourite makes for a great base for many dishes. The vegetables can be changed to suit. Suitable for slow cooking and freezing.
gestational diabetes spaghetti bolognese
gestational diabetes spaghetti bolognese

Spaghetti bolognese

This family favourite makes for a great base for many dishes. The vegetables can be changed to suit. Suitable for slow cooking and freezing.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Meal
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: pasta, spag bol
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 4 people
Calories: 276kcal
Author: Jo Paterson

Ingredients

  • 500 grams beef mince or Quorn mince (or vegan mince)
  • 1 large onion chopped
  • 2 cloves garlic crushed
  • 1 whole green pepper chopped
  • 1 whole red pepper chopped
  • 1 large courgette grated
  • 1 stick celery chopped
  • 500 grams tomato passata
  • 1 400g tin chopped tomatoes
  • 3 tbsp tomato purée
  • 1 tbsp Worcester sauce
  • 1 tsp dried mixed herbs
  • 1 whole beef stock pot or Oxo cube
  • 1 tsp olive oil for cooking
  • 1 good pinch salt and ground black pepper for seasoning
  • basil leaves for garnishing
  • whole wheat spaghetti
  • grated cheese

Instructions

  • Chop the onion, peppers and celery. For a smoother sauce, dice finely or keep pieces larger for a chunkier texture
  • Crush or chop the garlic gloves so that they are minced finely
  • Grate the courgette and set aside
  • Soften the onion and garlic in a frying pan with some oil on a low heat
  • Turn the heat up to a medium heat and add the beef/Quorn mince
  • Once the mince has browned, add the courgette, peppers and celery, mixing them with the other ingredients until they start to soften
  • Pour in the tin of tomatoes and passata and stir well
  • Add the tomato purée, Worcester sauce, mixed herbs, stock cube and seasoning to taste. Please note, you do NOT need to make stock with the stock pot/cube, it can be added straight into the pan
  • Cover the pan, and simmer over medium heat for 20 minutes
  • Serve with a small amount (40g dried weight) of wholewheat spaghetti or as much courgetti as you like (or you could mix courgetti and wholewheat spaghetti together). Garnish with fresh basil and plenty of grated cheese

Notes

Leftovers can be eaten another day or you could create a lasagne or chilli for a different meal

Nutrition

Calories: 276kcal | Carbohydrates: 22g | Protein: 31g | Fat: 8g | of which saturates: 3g | Fibre: 5g | of which sugars: 12g
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