HAIRY DIETERS MEATY BOLOGNESE

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Step 1

Place a large non-stick saucepan or casserole dish over a medium heat. Add the mince with the onions, garlic, celery, courgette and mushrooms and cook for 10 minutes until lightly coloured. Use a couple of wooden spoons to break up the meat as it cooks.

Step 2

Stir in the wine, tomatoes, tomato puree, beef stock, oregano, dried chilli, if using, and bay leaves. Season with a good pinch of salt and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat, cover loosely and simmer the sauce gently for 30 minutes, stirring occasionally.

Step 3

Remove the lid and cook for a further 20-30 minutes uncovered until the meat is tender and the sauce is thick. Don’t forget to stir, especially towards the end of the cooking time when the sauce will be getting thicker.

Step 4

Mix the cornflour with the cold water to make a thin paste. Stir into the Bolognese and cook for another 1-2 minutes, stirring. Adjust the seasoning to taste and serve with a small portion of pasta (about 50g uncooked). Alternatively, if you want to go the cabbage route, lightly boil some finely shredded white cabbage and serve with the sauce. Add a few shavings of Parmesan cheese if you like, but don’t forget that every bit adds calories.