There is nothing like a good bowl of spaghetti bolognese, you’ll be pleased to know that you can still include this meal as part of a blood sugar balancing diet, to keep those energy levels steady. Instead of white pasta, use a wholemeal spaghetti, and watch how much you serve on your plate. Aim for a serving of 20g (dry weight).
450g lean good quality – organic, mince
2tsp coconut oil
1 onion, chopped
2 cloves of garlic, crushed
1 red pepper, diced
200g mushrooms, sliced
1 tin of chopped tomatoes
3 tbsp tomato purée
3 tsp vegetable stock powder
1 tsp dried oregano
freshly ground black pepper
Sprigs of basil
few fresh parmesan shavings
Serve with wholemeal/gluten free pasta – 20g dry weight per serving.
1.Cook the mince in a frying pan until it starts to brown, scooping off any fat that appears with a teaspoon. Set aside.
2.Heat the oil in a separate pan and fry the onion and garlic for a few minutes.
3.Add the diced pepper and place the lid on to sweat for 3 minutes.
4.Add the mushroom and replace the lid and let it sweat for a further 3 minutes.
5.transfer the vegetable to a large stockpot or pan and add the mince together with the chopped tomatoes, tomato purée, stock powder and oregano. Cover and simmer for 5 to 10 minutes until the vegetables are soft. Season with pepper.
6.As the bolognese finishes cooking, cook the spaghetti. Drain and serve with the sauce and s few sprigs of basil and two or three parmesan shavings.