Almost Fat Free Spaghetti Bolognese Food

MEAT - FREE SPAGHETTI BOLOGNESE

Steps:

• Dissolve the half stock cube and marmite in the boiling water.Add the dry soya mince and leave for 10 minutes to rehydrate.
• Heat a large pot over medium heat and soften the chopped onion and garlic in a little oil or water.
• Add the pepper, celery, carrot and mushrooms to the onions and cook gently for a few minutes.
• Once all the vegetables are soft, add the rehydrated mince, along with any remaining stock.
• Add the wine (alternatively use 1-2Tbs balsamic vinegar), tomato paste, tinned tomatoes/passata, all the dried herbs and spices, salt, pepper, and sugar.
• At this time you can also add in any of the optional extras, which I do recommend if you have them on hand - capers, olives and sundried tomatoes. Do not add any fresh herbs at this point.
• Simmer over a low heat, with the lid askew, for at least 30 minutes, stirring every now and again to prevent burning or sticking.
• While the bolognese is simmering, cook your spaghetti according to packet instructions.
• Taste the bolognese and make any adjustments, such as adding more salt or dried herbs.If you prefer a more saucy bolognese, you may add more water or stock at this stage too.
• Add in any fresh herbs right at the end, just before serving.
• Serve bolognese atop the freshly cooked spaghetti.I highly recommend grating cheese on top, and a last sprinkling of fresh basil or parsley.I used this Violife cheese, but any vegan cheese will do.

TRADITIONAL SPAGHETTI BOLOGNESE

Steps:

• Gently melt the butter & oil in a large pan which can be covered.
• Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
• Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
• Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
• Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
• As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
• After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.

SPAGHETTI BOLOGNESE

Steps:

• In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
• Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
• Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

ALMOST FAT - FREE SPAGHETTI BOLOGNESE

Steps:

• Spray a large non-stick frypan lightly with cooking oil spray and cook onion and garlic till soft. Add minced beef and cook until browned.
• Add can of tomatoes, tomato paste, vegetables and herbs. Season to taste with salt and pepper. Simmer until vegetables are soft - about 15 minutes
• Serve over hot pasta and garnish with grated cheese of your choice.

LOW FODMAP SPAGHETTI BOLOGNESE

Steps:

• In a Dutch oven or stock pot, combine the beef and pork. Stir in ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place over medium-high heat; cook and crumble until meat is no longer pink. Drain fat and remove from pot.
• Add the garlic oil to the pot and reduce heat to medium. Add the carrots, celery, and scallion tops. Sauté 8 to 10 minutes, or until veggies are lightly softened. Add the wine and beef stock and simmer about 2 minutes, or until half of the liquid is cooked off.
• Add the tomato puree (or crushed tomatoes), diced tomatoes, Worcestershire sauce, basil, oregano, thyme, and remaining salt and pepper. Increase heat to high and bring to a simmer. Reduce heat to low and continue simmering for about one hour.
• Serve with your favorite low-FODMAP, gluten-free spaghetti noodles and grated Parmesan cheese.

MAKARONIA ME KIMA (GREEK SPAGHETTI WITH MEAT SAUCE)

Steps:

• Prepare the meat sauce: Sauté the onion, until translucent.
• Add the garlic and sauté for a few seconds until fragrant.
• Add the minced meat and sauté until browned.
• Add the carrot, celery, passata and stock.
• Add the spices, stir, cover and simmer on low, for about one hour, or until the sauce thickens.
• Remove the spices (bay leaf, cinnamon and allspice berries) and mix inthe parsley.
• Prepare the pasta: Bring plenty of water to boil and add the salt as well as pasta and boil according to the directions on package. Stir the pasta occasionally so that they will not stick together.
• Drain the pasta and serve immediately with some grated aged myzithra or kefalotyri and the meat sauce on top.

SLIMMING WORLD SPAG BOL

Steps:

• Put the prepared mince in a large, heavy pan with the onion,bacon, chopped celery, carrots and garlic. Dry-fry over a medium heat, stirring well from time to time, for approx. 10 minutes until it turns brown while the veggies are slightly colored.
• Toss in the mushrooms and stir-fry for 2-3 minutes. Add the stock, tomatoes, purée, bay leaf and dried oregano.
• Stir well and bring it to the boil, then simmer very gently for 25-35 minutes while keeping it uncovered. (stirring occasionally)
• Let the sauce bubble for a further 10 minutes on medium heat till it becomes thick and rich., or until rich and thick. Stir regularly atthis time to avoid sticking.
• On the other side, cook your spaghetti according to the packinstructions. Drain well and divide between warmed bowls. Top with theBolognese (removing the bay leaf), garnish with the oregano.

SPAGHETTI BOLOGNESE

Steps:

• Method Peel and chop the onions; wash, peel and dice the carrot; wipe dirt off the mushrooms and slice; wash, deseed and dice peppers and finely chop or crush the garlic. Heat the oil in a pan then slowly brown the onion over a gentle heat. Add the mince, stirring to stop it from sticking. Add the remaining ingredients, apart from the spaghetti, bring the sauce to the boil, cover and then lower the heat and simmer gently for 15-20 minutes, giving it a stir now and again. If using plum tomatoes, chop them up using a spoon when in the pan. While that's cooking bring a large pan of water to the boil, add the spaghetti and follow the instructions on the packet for cooking. Add pepper to sauce to taste. Drain the spaghetti and serve with sauce.

EASY WEEKNIGHT SPAGHETTI BOLOGNESE

Steps:

• Add the olive oil to a large skillet over medium heat and cook the beef while breaking it up with a spatula until almost all the way brown, about 4 - 5 minutes.
• Add in the prosciutto, garlic, Italian seasoning, salt, red pepper, and nutmeg and cook while stirring for another 2 - 3 minutes.
• Pour in the red wine and cook for another minute while scrapping the bottom of the pan.
• Add the crushed tomatoes and paste to the pan, stir until well combined, and bring up to a light boil. Lower down to a simmer and cook for 8 - 10 minutes.
• Add the cream and 1/4 cup Parmesan cheese to the pan, season with additional salt and pepper if necessary, and serve warm over cooked whole-grain noodles.

SPAGHETTI BOLOGNESE

Steps:

• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 6-8 minutes. Add the onion. Carrot, celery, bell pepper and garlic cook, stirring occasionally, until softened, about 5 minutes. Stir in the mushrooms, beef broth, tomato paste, basil and oregano; bring to a boil. Reduce the heat and gently simmer, covered, 15 minutes. Add the sour cream and cook, uncovered, until the sauce is thickened, about 25 minutes longer. Stir in the salt and pepper.
• Toss pasta with sauce. Garnish with cheese.

SPAGHETTI BOLOGNESE

Steps:

• In a large pot, heat the oil over medium-high heat.
• Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes.
• Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes.
• Add the garlic, salt, pepper, bay leaves, thyme, oregano, and cumin and cook, stirring, for 30 seconds.
• Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes.
• Add the tomato paste and cook, stirring, for 1 to 2 minutes.
• Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
• Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil.
• Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.
• Add the cream and butter, stir well, and simmer for 2 minutes.
• Discard the bay leaves and adjust the seasoning, to taste.
• Remove from the heat and cover to keep warm until ready to serve.
• Cook Pasta per instructions on package.
• Serve sauce with cheese and noodles.