by Mandy Wilks

Created on: October 10, 2010

I am sure that everyone has their own special way of cooking the good old favourite Spaghetti Bolognaise.

The Bolognaise sauce in this famous Italian dish originated in Bologna in Northern Italy, and there it is known as ‘ragu alla Bolognese’, which although sounding very smart really means only “meat sauce as it is made in Bologna.” A traditional Bolognese sauce contains a small amount of tomatoes in a rich minced beef sauce. Despite the same of the dish Spaghetti Bolognaise, in Italy the bolognaise sauce is actually usually served on thicker pasta like penne, mostaccioli or radiatore, as the thicker pasta is ideal for holding the chunkier meat sauce. However many of us still love the Spag Bol idea and it continues to be exceptionally popular all over the world; what you should remember though is to mix the sauce into the pasta and not to serve it on the top or in a central well of the pasta for a truly Italian way of serving it.

This recipe that I use is a family favourite and on top of that it is also one of my favourite lower fat recipes for when I am trying to maintain a healthy life style. The lack of fat though, does not deter from the taste. The main way that I save fat in this dish is by using turkey mince (ground turkey) rather than beef – this halves the fat but the flavour is still delicious.

LOW FAT SPAGHETTI BOLOGNAISE

Serves 4

INGREDIENTS

400 gm dried Spaghetti cooked to al dente
1 onion, diced
2 cloves of garlic, crushed
400g minced turkey (ground turkey)
1 x 425g can chopped tomatoes
2 tablespoons tomato puree (paste)
2 Stalks celery, diced
1 large carrot, grated coarsely

1 courgette (zucchini), diced
100g mushrooms, sliced thinly
1 teaspoon dried oregano
1 teaspoon dried basil

1 teaspoon mixed herbs or Italian seasoning

1 tablespoon Worcestershire sauce

1 tablespoon tomato ketchup

Low fat cooking spray

100ml beef stock
Salt and freshly ground black pepper to taste

METHOD

1.Spray a large non-stick frying pan (skillet) lightly with low fat spray and cook onion and garlic until translucent but not brown.  

2. Add the minced turkey and cook until browned.

3. Add the can of tomatoes and juice, tomato paste, tomato ketchup, Worcestershire sauce, prepared vegetables and herbs.

4. Simmer until the vegetables are soft (about 15 minutes).

5. Season to taste with the salt and pepper.

6. Drain the cooked spaghetti and mix in the Bolognaise sauce, stirring well.

Serve the pasta hot with a sprinkling of freshly grated Parmesan cheese on the top if you wish. 

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