Difficulty | Serves 4 | Book 7
Method
- Sauté onion and garlic in a large saucepan that has been generously coated with cooking spray for 2 minutes.
- Add all other vegetables, stirring well. Cook for 5 minutes.
- Add canned tomatoes, tomato paste, herbs, stock powder and pepper and combine well. Cook a further 5 minutes.
NOTE: Serve over pasta, quinoa, jacket potato, basmati rice or couscous. For a lower carb count use glass noodles. Not included in nutritional information.
Variation: Sprinkle 1 teaspoon finely grated parmesan cheese (Kraft®) over each serving or add a can of no-added-salt kidney beans drained and rinsed or a can no-added-salt brown lentils drained and rinsed at step 3.
Suitable to be frozen.
Dietitian's tip
Traditional bolognaise contains beef mince and is high in fat. The plain and added parmesan alternatives are low in fat, however, they are also low in protein so it’s best to add kidney beans or lentils.