 Preparation Time |
30mins
|
 Cooking Time |
60mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
low cal spray oil
200g lean steak mince
1 finely chopped onion
4 large mushrooms, sliced
400g tinned tomatoes, chopped
230ml vegetable stock
2 tbsp tomato purée
1/2 tsp worcestershire sauce
1 tsp freshly ground black pepper
2 tbsp fresh parsley, chopped
240g uncooked wholemeal spaghetti
30g light cottage cheese
60g reduced fat cheddar, grated
Preheat oven at 180°C
Spray Low Cal Spray Oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.
Add mushrooms and 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 wholemeal spaghetti in a deep saucepan full of lightly salted boiling water and cook according to packet instructions, then drain.
Spray low cal oil spray into muffin trays.
Add 20g spaghetti into muffin tray and add a dollop of light cottage cheese into the middle.
Put Bolognese sauce on top of the light cottage cheese and spaghetti.
Top with grated cheese and pop it in the oven until it is heated through and the cheese melts!
– Unislim
We love this recipe inspired by Unislimmer Pam Cahill! Share your recipes with us in our chatroom.
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