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Home Ground Pork Recipes / Pork Mince Recipes

Amazing Calorie-Cheating Spaghetti Bolognese

by Gretel Shaw
April 22, 2022
in Ground Pork Recipes / Pork Mince Recipes
Amazing Calorie-Cheating Spaghetti Bolognese
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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 Bolognese

Serves: 6 people
Cooking time: 40 minutes
Level: Novice
Print Recipe

Ingredients

  • 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

Instructions

  1. Blitz or finely chop all the vegetables.
  2. 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.
  3. Finely chop the liver.
  4. After about 10 to 15 minutes, add the carrot and celery. Fry it off for a while, adding the herbs.
  5. Then turn the heat up and brown the pork and liver, keeping everything moving.
  6. 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
  7. Get everything cooking nicely and then chop the mushrooms finely and add – then simmer for about an hour.
  8. Add some water where needed to keep things moving. You want to keep this sauce quite loose.
  9. It’s ready when it looks delicious and tastes meaty. Check the seasoning – if there’s not enough flavour, carefully add more salt.
Tags: bolognese
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Gretel Shaw

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