Spaghetti bolognaise


  • Low-fat mince (eg. Sainsbury’s BGTY) – (1/3rd of 445g pack – 145g)
  • Mushrooms – (1/3rd pack – 80g)
  • Onions – (1/3rd onion – 60g)
  • Chopped tomatoes, (1/3rd can – 130g)
  • Tomato puree (1 tablespoon)
  • Spaghetti, wholewheat (70g dried weight)
  • Small clove of garlic

Note: as you can see from the weights, it’s easy to triple this recipe and freeze two portions of it. You can also substitute fusilli for the spaghetti (as in the photo!)


  1. Spray a large saucepan or wok with a little oil.
  2. Dice the garlic and onion finely and fry over a medium heat for a few minutes. Chop the mushrooms roughly and add. Continue frying for a few more minutes.
  3. Add the mince, and fry until all the pink is gone.
  4. Meanwhile, put the spaghetti in a pan of salted boiling water.
  5. Add the chopped tomatoes and tomato puree to the mince. Continue cooking until most of the liquid has bubbled away.
  6. Drain the spaghetti, top with the bolognaise, and enjoy!

Nutritional information

Calories Protein Carbs Fat Fibre
465 43.1g 54.0g 8.5g 10.2g

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