Spaghetti bolognese recipe – low GI, great for gestational diabetes
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
- 500g Minced beefor Quorn mince
- 1 Large onionchopped
- 2 Garlic clovescrushed
- 1 Green pepperchopped
- 1 Red pepperchopped
- 1 Large courgettegrated
- 1 Stick of celerychopped
- 500g Tomato passata
- 400g Tinned chopped tomatoes
- 3tbsp Tomato purée
- 1tbsp Worcestershire sauce
- 1tsp Dried mixed herbs
- 1 Beef stock cubeor stock pot
- 1tsp Rapeseed or olive oil
- Salt and pepper
- Fresh basilfor garnishing
- Wholewheat spaghetti
- Cheesegrated
Method
step 1
Chop the onion, peppers and celery. For a smoother sauce, dice finely or keep pieces larger for a chunkier texture.
step 2
Crush or chop the garlic gloves so that they are minced finely.
step 3
Grate the courgette and set aside.
step 4
Soften the onion and garlic in a frying pan with some oil on a low heat.
step 5
Turn the heat up to a medium heat and add the beef/Quorn mince.
step 6
Once the mince has browned, add the courgette, peppers and celery, mixing them with the other ingredients until they start to soften.
step 7
Pour in the tin of tomatoes and passata and stir well.
step 8
Add the tomato purée, Worcester sauce, mixed herbs, stock cube and seasoning to taste. Please note, you do need to make stock with the stock pot/cube, it can be added straight into the pan.
step 9
Cover the pan, and simmer over medium heat for 20 minutes.
step 10
Serve with a small amount (40g dried weight) of wholewheat spaghetti or as much courgetti as you like (or you could mix courgetti and wholewheat spaghetti together). Garnish with fresh basil and plenty of grated cheese.