No need to worry about the calories with this delicious spag bol recipe.
Serves 6
Per serving:
290 calories
1. Take a large frying pan and a large saucepan and pop them both on a high heat. In the saucepan gently fry (turn down if it gets too hot) and sweat the chopped vegetables, in the olive oil.
2. Get the frying pan extremely hot and brown the meat off in batches, season as you go along and get lots of colour.
3. As each batch is done, add to the saucepan with the veggies and stir. Place the mushrooms in a small bowl and cover with boiling water, leave for 5 minutes, then drain off, reserving the liquid. Finely chop the mushroom and also add to the saucepan.
4. Then add the wine and continue to cook for 5 minutes.
5. Finally add the passata, stock, mushroom liquid and herbs. Bring to the boil and simmer for an hour or so.
6. After 40 minutes put a large saucepan on with salted water and bring to the boil.
7. When boiling rapidly add the pasta and cook according to instructions (using for about 20 minutes).
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