Bolognese Ragu Three Ways………

This recipe is a long time perfecting. It is one of my most loved go to quick and easy meals in TheNakedBlondie house that I have been making for years well before I embarked on my weight loss Journey. I just cook it a little different now! Plus how exciting are the leftovers?? I hope you all enjoy these dishes as much as me and my family.

All Recipes Serves 4 to 6 people.

Basic Bolognese
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Ingredients

  • 800g of Extra lean beef Mince.
  • 1 large Spanish onion finely diced.
  • 2 cans of chopped tomatoes.
  • 1 carton of passata.
  • 2 tbsp of tomato puree.
  • 1 tsp of fresh or dried oregano.
  • 1 tbsp of chopped freshly basil.
  • 2 cloves of Garlic (Optional)
  • 2 beef stock cubes.
  • 2 tbsp of Worcestershire sauce.
  • 1 tbsp of white or red white vinegar.
  • 1 can of water. (fill up empty can from tomatoes)
  • 2 tsps of sugar or sweetener. (I use plant based sweetener)
  • Olive Oil Spray oil.
  • S&P to season as you require.
  • 80g of fresh or dried Spaghetti per person, cook a little more if you want to recreate the Frittata.

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Method

  • In a large saute pan brown the mince, onion and garlic if so desired. You can leave in the pan or transfer to a large saucepan.
  • Add the dry seasonings, basil and Oregano and fry for 1 minute. I then add the beef stock cubes, Cans of Tomatoes, water, passata, tomato paste, Worcestershire sauce, white wine vinegar and sweetener to the pan, S&P, turn it down and let it simmer for 20-25 minutes until it has reduced by half and has a nice thick consistency. You can also make this in the slow cooker so it is ready for when you get home from work etc.
  • Cook the Pasta to packet instructions, add the pasta to the sauce and serve topped with some grated Parmesan. Always reserve a little Pasta water to the side, so if the pasta gets to dry you can add some back to the pan to loosen.</Bolognese Frittata with strong Irish Cheddar.

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    This Recipe can be adapted many ways, used with any leftover pasta dish or just plain boiled pasta by adding a few simple ingredients. A Frittata would normally be done in a Pan, but here I will show you how to make my baked Leftover Bolognese ragu frittata, which is so quick and convenient with no fuss of flipping or turning.

    Ingredients

    • 4 large free-range eggs

    • 120g of Strong Irish Cheddar or Parmesan cheese, keeping aside 30g to serve.

    • Freshly ground black pepper

    • 400 g of leftover cooked Bolognese Ragu or Pasta.

    • Olive oil spray oil, Coconut oil or Frylight.

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    Method

    Preheat the oven to 200°C/400°F/gas 6.

    1. Beat the eggs in a large bowl, then add in the 120g of Strong Irish Cheddar. Season with a little salt and pepper if you wish. Whisk well, then stir in your left over Bolognese and mix well to combine.
    2. You can use any round 20-24 inch dish for this I used a deep non stick flan or quiche tin when making mine.
    3. Spray the tin with Low cal cooking spray or olive oil and to grease, add the mix topped with Sliced vine tomato and fresh basil and place in the oven for 30/35 minutes until the Frittata has set.
    4. In the last 5 minutes of cooking I add the remainder of the grated cheddar and leave to melt.
    5. This recipe can be served Hot or Cold served with a seasonal salad. It is perfect for picnics, using leftovers to bring to work the next day or would be a fab addition to any kids Lunch box this coming September.
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    Lasagna

    We all love Lasagna, well most of us carb addicts anyway! But what we don’t love is the calorie factor that comes along with it. Here is my non-Conventional quick and easy lasagna recipe with no white sauce required.

    Ingredients

    • Basic Ragu as above.
    • Fresh or Dried Lasagna sheets. (I prefer Fresh but it is your choice)
    • 100g of mozzarella cheese.
    • 100g of Strong Irish White cheddar or Parmesan.
    • Fresh or dried basil to top.

    Method

    1. Preheat the oven to 200c
    2. I begin by layering the sauce 1st in the lasagna dish, add a layer of pasta sheets, sauce and 50g of the mixed cheese on top along with a sprinkle of fresh or dried basil. Repeat until the last layer where you add the remaining cheese, cover with foil and place in the oven for 40-60 minutes removing the foil for the last 20 minutes.
    3. Fresh pasta will need a shorter cooking time.
    4. Serve with a fresh seasonal salad and homemade potato or carrot chips.

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    All recipes contain 4 daily dairy allowances. If you want use less or more.

    I hope you all enjoy.

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