Skinny spaghetti bolognese recipe

Ingredients

• Cooking spray
• 14 ounces (400 g) lean ground beef
• 1 large onion, diced
• 1 garlic clove, crushed
• 1 medium celery stalk, diced
• 1 medium red bell pepper, diced
• 7 ounces (200 g) mushrooms, chopped
• ½ teaspoon dried mixed herbs
• 1 teaspoon mixed spice (cumin, coriander, nutmeg)
• 1 (14-ounce/400 g) can diced tomatoes
• 3 tablespoons tomato paste
• 1 medium zucchini, diced
• Scant 1 cup/200 ml beef stock or boiling water with a beef bouillon cube
• Salt and freshly ground black pepper

1. Spray a large pan with a little oil, then sauté the meat until browned and set aside in a bowl. This is an important stage as the sugars from the meat will lend your Bolognese color and flavor.
2. Add the onion, garlic, celery, and bell pepper to the pan and cook gently for 2 to 3 minutes, until softened. Add the mushrooms, herbs, mixed spice, tomatoes, and tomato paste and cook for another 3 minutes. Add the browned meat and zucchini together with the stock. Cover and simmer, stirring occasionally, for 30 minutes—longer if possible to enrich the sauce. Check the seasoning and serve.