Whenever
I have a super busy or crazy day, I enjoy winding down by making bolognese.
My recipe always changes slightly depending on the mood I am in, and I have
picked ingredients up along the way from various cookbooks, friends/family and of course, trial and error. My fiancee and I try to rarely eat pasta hence there is no mention of pasta in the ingredients list! I challenge you to eat this bolognese sans your usual pasta base! You may also see that there is no cheese listed and I would like you to drop that as well from your homemade bolognese. I believe you will be pleasantly surprised with how full and light you feel at the same time with my simple, low calorie and complex carbohydrate bolognese. Remember, this is a healthy cooking blog designed to provide you with meals to assist in weight maintenance and loss, not weight gain! Super simple, this recipe is comfort meets healthy food made
easy. Enjoy!
INGREDIENTS
- 1 teaspoon rice bran oil
- 2 garlic cloves, finely chopped or crushed
- 500g extra lean beef mince
- 2 tablespoons tomato paste
- 3 medium (around 315g) tomatoes, roughly diced
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled & finely chopped
- 2 teaspoons dried oregano or mixed herbs
- 1 tablespoon Worcestershire sauce
- Optional- fresh herbs to serve such as chives, parsley, basil
COOKING
1. Heat oil in a large, deep frying pan over medium-high heat. Add garlic and cook, stirring often, for 1-2 minutes or until garlic is soft but not burnt. Add mince to the pan and cook, stirring and breaking up the lumps. When meat is browned and no red flesh remains (around 5-7 minutes), add the tomato paste. Stir well to combine paste with the mince.
2. Add the tomatoes, celery, carrot, oregano or mixed herbs, worcestershire sauce, a pinch of black ground pepper and 2 cups of water. Bring to the boil, then reduce to a simmer, covered, for 8-10 minutes, or until the liquid has almost been absorbed and the vegetables are soft but not mushy.
2. Add the tomatoes, celery, carrot, oregano or mixed herbs, worcestershire sauce, a pinch of black ground pepper and 2 cups of water. Bring to the boil, then reduce to a simmer, covered, for 8-10 minutes, or until the liquid has almost been absorbed and the vegetables are soft but not mushy.
3. Divide into 4 bowls and top with fresh chives, if desired.
Serves / 4
Total Preparation time / 15 minutes
Total Cooking time / around 20 minutes
x Emily
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