Here i just played with the SW spag bol receipe but increasing the superfree ratio, bulking out the sauce and making it extra filling and healthy.
It was really satisfying so i thought i would share my tweeks.
(Higher Superfree Ratio – with extra texture)
4 Servings – Extra Easy – Syn free (1½ with parmesan)
Fry Light, for spraying
2 small red onions, roughly chopped
250g extra lean minced beef
5/6 Mushrooms sliced
1 Red Pepper sliced
1 x 397g can chopped tomatoes
2 Beef Oxo in 8fl oz water
1 level tbsp Worcestershire sauce
1 courgette grated
4/5 carrots grated
Celery heart finely chopped
1 tbsp tomato puree
1 tsp Italian herbs
283g spaghetti, dried
1. Spray a pan with Fry Light and cook the onions for 2/3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.
2. Stir in the mushrooms and pepper and cook for 1 minute. Add the chopped tomatoes, stock, tomato puree and Worcestershire sauce followed by the grated courgette, carrot and celery. Add the Italian herbs and bring to the boil. Reduce the heat and simmer for about 15 / 20 minutes until reduced and thickened.
3. Meanwhile, cook the spaghetti in a large pan of salted boiling water, with a few sprays of fry light (helps the pasta stay separate later) as per the packet instructions, until just tender. Drain and divide between 4 serving plates. Top with the Bolognese sauce and sprinkle with grated Parmesan cheese if you fancy (1½ Syns per level tbsp).