Servings: 4 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
I’m not a huge mince meat fan but I’ll admit that it’s an easy evening when the spaghetti bolognese is on the make. It’s a tasty one pot wonder and my small son literally sings while he eats it. Variations to this gestational diabetes friendly bolognese entirely depend on what you have in the (bottom of) the fridge. Think grated zucchini or carrot, frozen peas, chili if you like it hot, fennel, celery, left-over herbs etcetera…. (Main carbohydrate containing ingredients listed in bold.)
- 1 tablespoon olive oil
- 1 large brown onion, chopped finely
- 2 cloves garlic, crushed or finely chopped
- 700g / 1 ½ pounds lean minced beef
- 400g / 13 ounces canned crushed tomatoes
- 3 tablespoons tomato paste
- 3 tablespoons chopped fresh basil leaves (dried is also fine)
- 3 tablespoons chopped fresh oregano leaves (dried is also fine)
- 1 tablespoon ground All Spice
- 4 anchovies (optional)
- 85g / 3 ounces / ½ cup black olives, sliced (optional)
- 150g / 5 ounces uncooked spaghetti
- Grated Parmesan cheese to serve (optional)
Heat oil in a large saucepan over low-medium heat and cook onion and garlic until golden. Add beef, breaking up large chunks with wooden spoon. Stir occasionally until meat is has browned.
Add tomato, tomato paste. Mix well and bring to boil.
Reduce heat, add herbs, spice, anchovies and olives and simmer on low heat for around 30 minutes semi-covered until sauce thickens.
Cook spaghetti in a large saucepan of boiling water until tender. Drain well.
Divide cooked pasta evenly among 4 bowls, top with sauce and a sprinkling of grated cheese.
Variations: Add some chopped capsicum, sliced mushrooms or grated zucchini along with the add herbs.
Serving suggestion: Serve with either a green salad or some steamed/ blanched green vegetables such as zucchini, brocoli, brusels sprouts or green beans.