Spaghetti Bolognese

A 'light' tasting, Spaghetti Bolognese made using low fat turkey breast mince and Udon Noodles as 'spaghetti'.

Serves 4 | 7 ProPoints/250 Calories per portion (approx)

Ingredients

1 medium onion
2 carrots
2 celery sticks
Garlic (fresh, to taste)(optional)
Mushrooms (sliced or halved)(optional)
340g lean turkey breast mince
1 tbsp tomato purée (optional but nice!)
2 cans tomatoes (good quality)
Worcestershire Sauce (splash)
Salt & pepper
375g Udon Noodles
Fresh basil (optional)

Method

1) Finely chop the onion, carrot, celery and chopped garlic and gently fry in a large pan or wok with a couple of squirts of 1Cal spray oil, until soft.  Add a dash of water if the vegetables start to stick to the bottom of the pan.

2) Add the mushrooms to the pan and cook until soft.

3) Add the turkey mince to the pan and cook until browned.  Stir through the tomato purée and cook for a few minutes.  Add the cans of tomatoes, stir again and simmer for 10-15 minutes.  Add salt and pepper to taste.  Add a splash of Worcestershire Sauce if desired.

4) About 5 minutes before the sauce finishes simmering, bring a pan of water to the boil for the Udon Noodles.  Simmer the noodles for 4-5 minutes.

5) When ready to serve, use tongs to portion out the noodles and then ladle over the bolognese sauce over the noodles immediately, to stop the noodles going to sticky).  Top with fresh basil if desired.

Notes/Ideas

When adding the cans of tomatoes to the pan, add a pinch of smoked paprika to add some delicious smokiness and depth of flavour to the final dish.

For a touch of luxury, top each serving with 10-20g of low fat grated cheese, for an extra 1-2 ProPoints, depending on brand used.

You can, of course, use lean beef mince instead of turkey, but this will increase the calorie count and ProPoints.