Vegetable spaghetti bolognaise Recipe: Low Fat, Low Sugar

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Vegetable spaghetti bolognaise Recipe: Low Fat, Low Sugar

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Ingredients: Vegetable spaghetti bolognaise Recipe: Low Fat, Low Sugar

Serves 4

1 onion

4 oz / 100 g mushrooms

1 clove garlic, crushed

olive oil

1 spaghetti marrow

Herbs or seasoning to taste

1 lb / 450 g ground lean beef

4 oz / 100 g grated hard low-fat cheese

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Instructions: Vegetable spaghetti bolognaise Recipe: Low Fat, Low Sugar

  • Bake the spaghetti marrow whole for 2 hours at gas mark 3 / 325 ° F / 160 ° C.
  • While it is cooking, fry the onion, mushrooms, garlic, herbs and seasonings gently in olive oil.
  • Then add the mince.
  • Fry for 5 - 10 minutes, making sure the meat is cooked through.
  • Then add a little hot water and simmer gently for a further 20 minutes.
  • Split the marrow and extract the spaghetti-like inside.
  • Serve this on to plates and pile the meat sauce on top.
  • Sprinkle grated cheese over the meat and serve.
Variations
  • Use minced turkey for the lowest cost.
  • Add bean sprouts to the onion and mushroom.
  • Tip - Grow your own spaghetti marrow