Healthy Bolognese
This low-fat, low-calorie bolognese combines lean pork mince with fennel and cherry tomatoes to give a burst of fresh flavours and two of your five-a-day
Method
Based on 4 servings, adjust as needed.
Step 1
Bring a large pan of water to the boil, then cook the spaghetti following pack instructions, about 10 mins.
Step 2
Meanwhile, heat the oil in a non-stick wok or wide pan. Add the fennel and garlic and cook, stirring every now and then, until tender, about 10 mins.
Step 3
Tip in the pork and stir-fry until it changes colour, breaking it up as you go so there are no large clumps. Add the tomatoes, vinegar and bouillon, then cover the pan and cook for 10 mins over a low heat until the tomatoes burst and the pork is cooked and tender.
Step 4
Add the spaghetti and basil and plenty of pepper, and toss well before serving.
- Ingredients
- Based on 4 servings
-
2 tbsp Balsamic Vinegar 1x Sainsbury's Balsamic Vinegar of Modena 2 Leaf 250ml -
200g Wholewheat Spaghetti 1x Sainsbury's Spaghetti Wholewheat Pasta 500g -
2 tsp Vegetable Bouillon 1x Marigold Swiss Vegetable Bouillon 150g -
400g Pork 1x Sainsbury's British Pork Mince 5% Fat 500g -
400g Whole Cherry Tomatoes 1x Sainsbury's Cherry Tomatoes 500g -
Chopped Basil, generous handful 1x Sainsbury's Fresh Packed Basil 30g -
4 tsp Rapeseed Oil 1x Mazola Pure Rapeseed Oil 1L -
2 Fennel Bulb, finely chopped 2x Sainsbury's Fennel Loose -
4 cloves Garlic Cloves, sliced 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g