Does anybody have a really good recipe for spag bol? If possible needs to be low calorie and fat? x?

Question

I love cooking Spaghetti Bolagnase and always enjoy changing what i do and looking for something interesting, i also love fahitas so if anyone has something for that that would be great too!!!
I live in Spain at the moment (am planning on going to cyprus next) and cook in a english resterant and try out all my new ideas on my poor customers!!

Answer 1

Hi! Italians call this type of sauce a "ragu."

Spaghetti Bolognese
Per serving: Calories 630

1/4 ounce dried porcini or other dried mushrooms
3/4 cup boiling water
2 ounces bacon, coarsely chopped (2 slices)
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1/2 pound extra-lean ground beef
1 can (6 ounces) no-salt-added tomato paste
1/2 cup dry red wine
1/2 tsp each salt and pepper
11/4 cups low-fat (1%) milk
12 ounces spaghetti

1. In a small heatproof bowl, combine the dired mushrooms and the boiling water and let stand for 10 minutes or until softened. Reserving the soaking liquid, Scoop out the mushrooms, rinse, and finely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.

2. In a large skillet, combine the bacon and 2 tbsp of water over low heat. Cook for 4 minutes or until the bacon has rendered its fat but is not crisp. Add the onion, carrot, and celery, and cook for 5 minutes or until the onion is soft.

3. Crumble in the beef and add the reserved soaking liquid, chopped mushrooms, tomato paste, wine, salt, and pepper. Bring to a boil, reduce to a simmer, and cook for 5 minutes or until the liquid has almost evaporated. Add half of the milk and cook until it has been obsorbed. Add the remaining milk and simmer for 12 minutes or until the sauce is thick and richly flavored.

4. Meanwhile, in a large pot of boiling water, cook the pasta according to package directions until firm-tender. Drain and toss with the sauce. Serves 4.

Good luck! _;-)

Answer 2

Hi

Use low fat, lean mince, brown in the pan and drain off any excess fat - if you use a beef stock cube I think it tastes better

Add a chopped red onion, one tin of tomatoes, some chopped mushrooms, a big squirt of tomato puree and one large glass of red wine. Sprinkle in some mixed herbs and some garlic (fresh basil, oregano and parsley) and add a tiny amount of chilli

The red wine and the chilli make this dish a bit diiferent to your usual spag bol

Turn the heat to low and cook on the hob for about 45 minutes

Serve with spaghetti and a sprinkling of mozzarella on the top - delicious!

For a really low fat version - don't use mince, instead use red, green and yellow peppers, mushrooms, a red onion and courgettes add a little balsamic vinegar and use wholegrain spaghetti instead

Now I'm hungry!

Answer 3

The essence of Italian cookery is simplicity. Mind you, SB isn't truly authentic - an Italian wouldn't use the meat and make a "ragu" sauce instead. Anyway, we use minced pork. Its cheaper and less bad for you than minced beef. Chop an onion and a clove (or two) of garlic and fry them off in a little olive oil. Then add the mince and some chopped mushrooms if you want to pad the meat out a bit. When the meat is safely cooked through, add the tomatoes. To impress, use fresh boiled ones. For simplicity, use tinned ones. Actually, tinned ones are even better for you than fresh - the heating in the canning process evidently concentrates some beneficial chemical compound. Again, for simplicity, use the ready chopped ones - just pour them in. The whole ones are slightly cheaper but, with these, pour the juice in first and then chop them up in the tin - this is so much easier than chasing them around the pan! Add some herbs - fresh basil, oregano, etc. or a teaspoon of dried mixed herbs. Leave to simmer while you boil the spaghetti in water with a splash of olive oil to stop it sticking. Serve and top with grated cheese - fresh parmesan, ready grated parmesan or that bit of cheddar that has been hiding in the back of the 'fridge.

Answer 4

Usual ingredients, onion, garlic, mushrooms, beef mince, tomatoes (fresh or tinned), passata, tomato puree, salt, pepper, mustard seeds, basil, oregano, red wine and an absolute must is Worcestershire sauce - it makes all the difference. Sweat off the onions & garlic then add the rest of the ingredients, seasoning to taste and simmer for as long as possible (pop in a bay leaf), usually 1-2 hours. Tastes great - serve with spaghetti or pasta shapes and parmesan shavings. YUM!

Answer 5

Good quality lean beef mince
Onion, garlic
tomato paste
fresh ground pepper
chilli to taste
tin of tomatoes
Italian herbs or mixed herbs, dried or fresh

Dry fry the beef occasionally draining the liquid until it is browned. Retain liquid, but skim of any fat that rises to the surface when cooling.
Add onion and garlic and fry with the beef until softened.
add tomatoes and paste pepper.
Cook down and add some of the skimmed liquid if necessary.

You could add red, yellow or green peppers for interest - just char to remove the skins as these make it less digestible.

Answer 6

fry low fat mince. Add onion and Garlic. Stir in tin tomatoes herbs tomato paste salt pepper 1tsp sugar. Taste and add herbs to taste

Answer 7

Im afraid not, but in case you didnt know, you only have to post the question once!

Answer 8

try these recipes and good luck in your new job.