Roast Bolognese and Spaghetti

I love watching cookery programs and find them to be a real inspiration and Nigel Slater one of my favourites. I was able to adapt this fabulous recipes to become Slimming World friendly with just a few swaps.

Serves 2 - 3
Gas Mark 3 / 160-170*
Cooking Time - 2 Hours - 2.5 Hours
Syns on Extra Easy - Free

Ingredients
450g Lean Braising Steak (all visible fat removed)
2 x Large Carrot (peeled and cut into chunks)
1 x Large Red Onion (skin removed and cut into 8th)
10-12 x Tomatoes Assorted
4 x Clovers Garlic peeled
2 x Tablespoons Balsamic Vinegar
200ml Beef Stock
75 -100g per Person Dried Spaghetti
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Thyme
Black Pepper
Frylight

1. Spray frying pan with Frylight and add the braising steak and seal.
2. Preheat roasting tin in oven then add the sealed braising steak, carrots, onion, balsamic vinegar and 50ml water. Cover with tinfoil and cooking in oven for 1 hour. Make sure the liquid doesn't all cook away.
3. After 1 hour remove from the oven and add the tomatoes, garlic clovers, herbs and the stock. Recover with foil and return to the oven for 40 minutes.
4. After 40 minutes remove the foil and squash down some of the tomatoes and garlic with a fork and season with black pepper. Turn the heat up to Gas Mark 6 / 200* and continue to cook of 20-30 minutes or until the liquid has reduced to make a sauce.
5. Whilst the liquid is reducing cook the spaghetti as the packet directions and drain.
6. Add the drained spaghetti to the roasting tin and pull it through the Bolognese and serve.

If you wish you can sprinkle with grated cheese either using your HEA or syn it.

Enjoy x