Chunky vegetable bolognese with fusilli pasta EE


Naughty Fridge Picker
S: 17st9lb C: 17st6lb G: 10st0lb BMI: 40.6 Loss: 0st3lb(1.21%)
This is my own recipe which is inspired by my nans recipe and she is italian. I have tweaked it for use on the extra easy plan on Slimming World which is 1/2 a syn!!

Cookers Note: I do the same sauce minus the oregano,marjoram, and basil and add chilli powder and a tin of kidney beans for a chilli con carne :) Still only 1/2 syn per serving! (extra easy plan) nom nom :)

Serves 4

(the sauce will spread easily to serve 5 just increase the pasta weight by an additional 100g)

Ingredients -prepared

400g Fusilli Pasta (or any pasta)
500g Extra lean Beef Mince
1 good size onion finely chopped
2 Cloves garlic crushed
10 mushrooms halved then sliced
1 Large carrot finely diced
1 Large stick of celery, halved lengthways then finely sliced
1 Large courgette peeled then diced small
1 tin chopped tomatoes
4 level tbsp's of tomatoe puree.
200 fl oz vegetable stock
Olive Oil Frylite (or small drizzle of olive oil if your not on a diet)


Squirt the frylite into deep pan and add all the vegetables, seasoning - inc the garlic, and herbs into the pan, cook for a few mins, then add the vegetable stock and cook for approx 10 mins.

Then add the mince and cook until the mince is brown, and then add the puree and chopped tomatoes.

Cook on a medium heat for 30 mins. The longer you cook it the more tasty it tastes!

Cookers tip: You can place all the ingredients in your slow cooker and cook it all afternoon! Yum yum!

Cook the pasta in boiling water with a pinch of salt until tender.

Layer a bowl with a portion of the pasta, and place an equal serving of the sauce on top of the pasta.



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