Tag Archives: Easy Spaghetti Recipe

Turkey Bolognese

So you want to eat healthily but you also want to eat well? Hmm…..I give you turkey bolognese. No, it’s not dry, and no, it’s not bland. Trust me. Even my Mum likes it and she won’t eat anything that looks or feels even vaguely healthy. We’re not talking superfoods here, but we are talking lean protein, plenty of vegetables and some punchy herbs and spices for good measure. What’s more, it hides any sweetness wholewheat spaghetti comes with so it actually tastes really quite luxurious even if you bring the calories and carbs down to the minimum.
Turkey Bolgnese RecipeTo make a large batch of this light but meaty sauce, you will need:

1 onion

3 cloves garlic

3cm fresh ginger

3 carrots

1 red pepper

Olive oil

3 tsp tomato purée

100ml red wine

1 packet turkey thigh mince

1 packet turkey breast mince

1 tsp ground cinnamon

2 cans plum tomatoes

1 jar passata

1 Knorr beef stock pot

1 punnet chestnut mushrooms (closed up or button will work as will)

1/2 tsp mild chilli powder

1/2 tsp smoked paprika

1 tsp dried oregano

1/2 tsp dried thyme

Splash Worcestershire Sauce

Splash balsamic vinegar

A few leaves of fresh basil and parsley (if you have them!)

Salt and black pepper

Spaghetti Bolognese Recipe 1. Finely chop the onion, carrots and pepper (although I prefer to keep the pepper pieces sort of bite-sized) and grate the garlic and ginger.  Heat a splash of olive oil in a large saucepan or stock pot over a medium heat.  Chuck in the onions, garlic and ginger and cook until soft and transparent.  Don’t be tempted to turn up the heat – the garlic will burn!  Next, add the carrots and pepper and continue to cook out, stirring every now and again.  The idea is to soften the veg so that it becomes part of the sauce, not to brown it.  Add the tomato puree, stir it in and keep cooking it all out.  When it’s starting to turn dry, Add the red wine and let this simmer, steaming off the alcohol and any harsh taste.
Recipes using Turkey Mince2. Grab your largest frying pan, add a little oil and turn the heat up to the max.  Brown off the turkey mince, a few handfuls at a time to prevent overcrowding and lowering of the temperature, letting it turn golden brown before turning.  This stuff will kick off quite a bit of water and fat, so keep some kitchen roll handy to mop up any liquid if it looks like the mince is starting to boil rather than brown.  When it’s nicely brown on both sides, add to the saucepan, dry off the pan, then brown the next batch.  It may seem a little odd to use a combination of turkey breast and thigh meat, but I think it gives the perfect amount of fat balance to keep things moist without over greasing the pudding.
Pasta Sauce Recipes  3.  Stir the mince into the vegetables, add the tinned tomatoes and some of the passata – you may need more or less of this depending on the overall balance of mince and veg to sauce, bearing in mind that it will reduce during cooking.Spaghetti Bolognese Recipes  4. Add the beef stock pot and stir in – this can take some time and effort to distribute evenly but it really helps to round out the flavour.  Add the Worcestershire sauce and balsamic vinegar, then the dried spices and herbs, lemon juice and sugar and stir.  Put a lid on and leave alone to simmer (check the temperature) for around half an hour.  Recipes using Chestnut Mushrooms

5. Cut the grotty stalk ends off the mushrooms then slice them, bearing in mind that they will cook down a bit in the sauce. Add to the sauce, stir in, and cook out for another half hour or so, stirring every now and then.  You’ll notice that the sauce has already started to deepen in colour. Oh and if your saucepan isn’t big enough to take everthing, you can just as happily split the sauce into two saucepans, just remember to split any extra ingredients between both.
How do you make Spaghetti Bolognese?

6. Put the lids on and cook out for at least another half an hour to 40 minutes before serving, but ideally as long as possible.  Taste, adjust the seasoning and then add the fresh herbs before stirring through a final time.  Serve with some perfectly cooked pasta (not necessarily spaghetti!), green veg or salad and maybe even some garlic bread.  Grate a little fresh parmesan over the top if you have some -a little goes a long way if you’re counting calories.  This batch fed me for two suppers, and my parents for one, with a large freezer bag going in the freezer, so I’d day it would feed 6 people easily.

Best Ever Spag Bol Recipe

Buon Appetito!
Low Fat Spag Bol

Easy Peasy Spaghetti and Meatballs

You will not like this recipe if you don’t eat pork! However I suppose you could try it with beef sausages (oh yeah, the secret ingredient here is really good quality sausages) but the texture and flavour would be much, much different. 

To me, sausage and pasta is a match made in heaven. In fact, I was at Grand Italia last week and ordered the Penne Norcina instead of the Penne Piccante, just because I had a hankering for pasta and sausage. Needless to say, it didn’t quite hit the spot (I’m blaming the rich, creamy sauce for that) and I decided I had to whip up a portion of this guy to feed the craving. 

You will need (to feed one):

2 good quality pork sausages

Half white onion

Half red pepper

1 clove garlic

Glug of white wine

Tin chopped tomatoes (or a about half a jar of passata if you like your sauce smooth)

1 tsp mild chilli powder

Salt and pepper

Splash Worcestershire sauce

Splash balsamic vinegar

Pinch caster sugar

Dash lemon juice

Sprinkling of dried or fresh parsley and basil (fresh is best)

Half teaspoon dried oregano

Small dash olive oil for the pan (tiny tiny because the sausage will release a lot of fat)

75g or so of spaghetti to serve (I had wholewheat spaghetti as I’m having to make up for lots of “holiday” eating and drinking.

1. Slice the onion and pepper into your preferred shape. Sauté at a low to medium heat until starting to soften then add in the grated garlic clove and cook for a further 10 minutes or so, or until the onion and pepper starts to soften, being careful not to burn the garlic. 

2. Squeeze the meat out of the sausage skin (you could also cut the skin open and remove the meat but it isn’t as fun) and roll into small balls. Add to the pan and gently brown on a sides. This will let the sausage become crispy on the outside.

3. Add the wine and heat until the liquid has mostly cooked out and reduced away. You may need to turn the heat up a bit for this.

4. Add the tomatoes, stir and turn the heat back down to a simmer. Add all the seasoning apart from the fresh herbs. Put the spaghetti on to cook. Continue to simmer.

5. Taste and add anything you think is missing, then add the fresh herbs and cook for another 5 minutes or so. If the sauce dries out, swill a little water round the tomato can and add to the sauce.

6. Drain the spaghetti, offering up a tablespoon or so of the pasta cooking water to emulsify the sauce, stir, serve. 

Buen provecho!