So-simple spaghetti Bolognese

Recipe uploaded by

Emma Lewis

5 ratings

Recipe by Emma Lewis

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1. Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. This sauce can be frozen for up to 3 months.
2. Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.

Per serving

608 kcalories, protein 43g, carbohydrate 82g, fat 14 g, saturated fat 4g, fibre 4g, sugar 10g, salt 0.82 g

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Ingredients

• 1 tbsp olive oil
• 1 small carrot , chopped
• 400g can plum tomatoes
• ½ bunch basil , plus extra leaves, to serve
• ½ recipe Multi mince (see link below)
• 400g spaghetti or other long pasta
• 25g toasted breadcrumbs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Super healthy

Ingredients

• 1 tbsp olive oil
• 1 small carrot , chopped
• 400g can plum tomatoes
• ½ bunch basil , plus extra leaves, to serve
• ½ recipe Multi mince (see link below)
• 400g spaghetti or other long pasta
• 25g toasted breadcrumbs

Per serving

608 kcalories, protein 43g, carbohydrate 82g, fat 14 g, saturated fat 4g, fibre 4g, sugar 10g, salt 0.82 g

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