Fusilli Bolognaise – 10PP per serving

Everyone needs a few recipes that they know by heart for those occasions when time is limited and a shopping list is required at the drop of a hat. For me, this is one of those recipes – the tomatoes, herbs and stock are always in my kitchen cupboard, so all I need to buy are the vegetables and meat. It’s also one of the meals that I regularly batch cook for my boyfriend and myself at weekends to ensure that we eat healthily during the week when I don’t have time to cook from scratch.

When I first started making this dish, around five years ago, I followed the original recipe to the letter. However, recently I have begun to use fusilli rather than spaghetti, simply because it’s easier to eat. I’ve also started to add celery to the sauce to boost the vegetable content, which has had the added bonus of enhancing the flavour.

I do hope that you enjoy this meal as much as I do.

Fusilli Bolognaise

Adapted from Spaghetti Bolognaise, The Holford Low-GL Diet Cookbook
Serves 4 – 10 ProPoints per serving

Ingredients
500g extra lean beef mince
1 tsp coconut oil or olive oil
1 onion, diced
2 cloves garlic, finely chopped
1 red pepper, deseeded and diced
2 sticks celery, topped, tailed and diced
200g mushrooms, wiped with a paper kitchen towel, and diced
1 x 400g can chopped tomatoes
3 tbsp tomato purée
3 tsp Marigold Vegetable Bouillon Powder
1 tsp dried oregano
Freshly ground black pepper
½ to 1 level tsp granulated sugar (depending on taste)
200g dried fusilli pasta (I used Napolina Bronze die Pasta)
30g Parmesan cheese, freshly grated

Method

1. In a large non-stick frying pan, cook the mince until it starts to brown. Set aside.
2. In a large saucepan, heat the oil and, over a medium to low heat, fry the onion and garlic for 2 minutes, being careful not to brown.
3. Add the diced pepper and celery and place the lid on the pan and sweat for 3 minutes. Add a splash of water if the onion starts to brown.
4. Add the mushrooms and replace the lid to sweat for a further 3 minutes.
5. Add the cooked mince to the saucepan, along with the chopped tomatoes, tomato purée, bouillon, oregano and around 50 grinds of freshly ground black pepper. Cover and simmer for around 15 minutes until the vegetables are soft.
6. Whilst the Bolognaise sauce is simmering, cook the pasta according to the pack instructions.
7. At the end of the cooking time, add ½ tsp granulated sugar to the bolognaise sauce, taste and add the remaining ½ tsp if required. Also season with additional freshly ground black pepper if required.
8. Drain the pasta and serve with the sauce. Sprinkle the freshly grated Parmesan cheese on the top.