Use lean mince (about 4% fat or less) and gluten free pasta to enjoy your favourite Bolognese without guilt.
1 tbsp olive oil
200g/7oz lean steak mince
1 onion, finely chopped
4 large mushrooms, sliced
1 carrot, grated
1 400g/14oz tin tomatoes, chopped
230ml/8fl oz vegetable stock
2 tbsp tomato purée
½ tsp Worcestershire sauce
1 tsp freshly ground black pepper
300g/10½oz gluten free spaghetti
2 tbsp chopped fresh parsley
Heat the olive oil in a large saucepan over a medium heat. Add the mince and fry for five minutes, stirring occasionally, until the mince is browned.
Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
Place the gluten free spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.
To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.