Here’s a delicious low-fat recipe for a Calorie-Cheating Spaghetti Bolognese that’s such a low-calorie that you can have a decent portion of pasta – and by that, I mean about 85 grams of dry weight – in other words, what normal people eat.
The cheat here is replacing the fatty lamb or beef mince with ultra-lean pork tenderloin, bulking that out with lentils but preserving the overall sense of meatiness with chopped chicken liver. And before you say that sounds offal. I can tell you that I even got this past my kids without any complaints.
Amazing Calorie-Cheating Spaghetti BolognesePrint Recipe
- 150 grams of minced pork tenderloin
- 200 grams of chicken liver
- 150 grams of tinned lentils
- 1 large onion
- 3 cloves of garlic
- 100 grams of carrots
- 1 stalk of celery
- 300 grams of mushrooms
- 2 tins of tomatoes
- 1 tablespoon of tomato puree
- 175 ml of red wine beef stock cube
- 10 ml of olive oil
- 1 teaspoon of dried herbs
- 1 to 2 teaspoons of coarse salt Pinch Stevia-based sweetener
- 1 tablespoon of mushroom ketchup or Worcester sauce
- Blitz or finely chop all the vegetables.
- Gently fry off the onion and garlic in the olive oil and don’t rush it – it will take about 15 minutes on a lowish heat, and be careful not to burn anything.
- Finely chop the liver.
- After about 10 to 15 minutes, add the carrot and celery. Fry it off for a while, adding the herbs.
- Then turn the heat up and brown the pork and liver, keeping everything moving.
- Add the lentils, tomatoes, stock, red wine and seasonings – 1tsp of salt at this point; whether you need more later will partly depend on how salty your stock cube turns out to be
- Get everything cooking nicely and then chop the mushrooms finely and add – then simmer for about an hour.
- Add some water where needed to keep things moving. You want to keep this sauce quite loose.
- It’s ready when it looks delicious and tastes meaty. Check the seasoning – if there’s not enough flavour, carefully add more salt.