spag bol

Discussion in 'Slimming World Recipes' started by Emb77, 24 July 2011 Social URL.

  1. Emb77

    Emb77 Full Member

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    im still fairly new to sw and tomorrow my kids want spag bol. i always made it with a jar of dolmio which we all loved but with me trying to diet i really need to make this sw friendly but just as nice with quite abit of juice. any ideas would be much appreciated x
     
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  3. chun-ky

    chun-ky Silver Member

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    I use a 500g jar of dolmio light/low fat, beef mince, bacon, tin of tomatoes, onion, garlic, mushrooms, courgette, grated carrots and some mixed herbs. Makes enough for 4 (nice large portions) And is 2 syns per portion. You dont have to use the dolmio sauce but we love the taste. It just ain't spag bol without dolmio lol xx
     
  4. Emb77

    Emb77 Full Member

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    lol i absolutley agree. think i might use the dolmio then. im sure there cant be a sw recipe for spag bol thats as good x
     
  5. chun-ky

    chun-ky Silver Member

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    I tried the SW recipie and it didn't have enough flavour for me, so ended up adding chilli powder and kidney beans and making it a chilli, lol. Dolmio all the way :) worth the syns IMO xx
     
  6. silly sausage

    silly sausage Peas on Earth

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    I use passata with a couple of oxo spag bol cubes (all free).
     
  7. bilsat

    bilsat Really likes to cook

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    Here's mine.............


    Pete’s Spaghetti Bolognese


    Serves 4

    ½ Syn on Ee
    6 Syn if not using wholemeal spaghetti

    Ingredients

    2 small onions, chopped
    1 garlic clove
    1 small carrot, chopped
    1 red pepper, deseeded & chopped
    1 green pepper, deseeded & chopped
    125g mushrooms, chopped
    1 large celery stick, chopped
    454g low fat beef mince
    1 400Ml can/box of chopped tomatoes
    1 Tsp Worcester sauce
    125Ml of beef stock
    2 level Tbsp tomato puree
    1 Tbsp mixed Herbs
    400g cooked wholemeal spaghetti
    Parmesan Cheese

    Method

    Spray a frying pan with Fry Light and cook the onion until transparent then add the meat and cook until brown. Put to one side.

    In a deep saucepan spray with Fry Light and cook the onion until transparent, then add, garlic, carrot, peppers, mushrooms and celery and cook for 10 mins.

    (If you want a smooth sauce then remove from the heat and using a hand blender blitz to a smooth sauce.)

    Add the meat and the tomatoes, stock, Worcester sauce and season to taste, cook for 30 mins until it thickens.

    Add spaghetti to the sauce, mix and serve, sprinkle with Parmesan if required. Enjoy with salad!
     

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  8. Isis51

    Isis51 Full Member

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    We used to use Dolmio sauce but now do our own. I usually cook the mince with onion, drain any fat off and then add:
    peppers
    garlic (usually quite a bit as I LOVE garlicky food)
    chilli powder
    paprika
    can of tomatoes
    grated carrot
    beef stock pot

    I've also found that letting it simmer for a while really brings the flavour out - I usually make it and then let it simmer while the pasta cooks. I then chuck my HEA of low fat cheddar all over the top! xx
     
  9. Kwise1

    Kwise1  THE WISE ONE 

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    Here's mine - it's delicious and kids love it. The key is the longer you cook it the better the flavours!!

    (SPAGHETTI) BOLOGNESE
    Serves 4 on EE ( if a Green Day 100g Raw Pork is a HEB or use quorn mince)
    1.5 syns for tomato Puree only - if mince is not less than 4% fat please syn it

    Ingredients
    400g Tin Chopped Tomatoes
    1 Large Onion, finely chopped
    1 Large Carrot, peeled & diced
    4-5 mushrooms, diced
    3 Tblsp Tomato Puree
    150ml stock (1 cube)
    1 Packet of extra lean mince
    Fresh basil
    Any Italian dry herbs eg oregano
    Onion Salt
    Salt & Pepper

    (dried spaghetti & I like parmesan so use as HEA Or SYN it)

    Add all ingredients to a large frying pan

    Bring to the boil stirring in order to break up the mince evenly

    Simmer for a good hour or longer, stirring occasionally.

    Add extra salt & pepper to taste - sometimes I add a pinch of Splenda

    Serve with spaghetti or pasta and Parmesan or other grated cheese

    Sent from my iPhone using MiniMins
     

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  10. Josiecat

    Josiecat Silver Member

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    In my opinion passata is much better than tinned tomatoes for making bolognese sauce as it is much creamier and richer. I always think tinned tomatoes are a bit watery tasting.

    I always make my own bolognese sauce now and I believe it can easily be made nicer than Dolmio :p

    Carton of Passata
    2 tablespoons of Tomato puree
    Tablespoon of lemon juice
    Onion Powder
    Salt
    Crushed fresh garlic
    Basil
    Parsley
     
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