Low-calorie pasta recipe for 4 people, takes only 40 mins; recipe has olive oil, onion, carrot, celery, courgette, garlic clove, beef mince, tomato puree, chopped tomato, fettuccine, pea and parsley.
More veg, less meat summer Bolognese
Course: Low-calorie pasta
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 4 garlic cloves, finely chopped
- Olive Oil: 2 tbsp olive oil
- Onion: 2 onions, finely chopped
- Chopped Tomato: 400g can chopped tomato
- Carrot: 3 carrots, finely chopped
- Courgette: 2 courgettes, cut into small cubes
- Parsley: handful parsley, roughly chopped
- Tomato Puree: 1 heaped tbsp tomato puree
- Pea: 200g pea, frozen or fresh
- Celery: 4 celery sticks, finely chopped
- Beef Mince: 250g pack beef mince
- Fettuccine: 400g fettuccine
Directions
- Heat the oil in large deep frying pan. Add the onions, carrots, celery, courgettes and garlic. Cook for about 10 mins or until soft, adding a few splashes of water if the mixture begins to stick. Turn up the heat and add the mince. Fry for a few mins more, breaking up the mince with the back of a spoon. Stir in tomato puree, pour over the chopped tomatoes and add a can of water. Simmer for 15 mins until the sauce is thick, then season.
- Meanwhile, cook the fettuccine following pack instructions.
- Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.
