Texas inspired spagetti bolognese
I know I know it should be Italian but during my quest to lower calories I am inspired to try new things and this “Texan” addition filled the spagetti with flavour for no calories. Ive made Spag Bog a million times but this one was probably my finest and most definitely my lowest calories spag bog.
Apart from knowing about the low cal, I promise the the taste is as good as any, sensational flavours and beautiful thick sauce too.
Ingredients for 4 servings (we freeze 2 or have it over 2 days)
Sauce
- 400gm 3% or 5% beef mince
- Large onion chopped
- 4 cloves garlic crushed
- large carrot finely chopped
- large red pepper sliced (chop if you prefer)
- 250ml beef stock I use a cube for this cook
- 2 tbsp tomato puree
- tin chopped tomatoes
- 3 tbsp worcestershire sauce or Hendersons relish (my fav)
- 1 tbsp smoked paprika
- 2 tbsp texas style BBQ mix or rub
- half tbsp granulated sugar or sweetener (I use Aldi granulated sweetener)
- 50-75gm spagetti per person
- spay oil as always
Method
Chop and fry the onions, carrots and garlic in low cal spray oil for about 10 minutes until they soften. Add the pepper for a couple minutes then the mince to brown off. Add the tomatoes and puree along with trough stock and worcestershire sauce or Hendersons relish and stir well and bring back to a simmer. Add the paprika and Texas rub and cook for about 40 minutes min low. I used direct cooking here on my classic 3 but indirect would probably be easier to keep lower. As you cook this out the sauce thickens and the flavour intensifies which is why 40 minutes is a winner. You could stove top this meal easily but where is the fun in that.
Today I cooked this on my kamado classic 3 using my cast iron Dutch over and the accessory ring.
Tips.
We served ours with spagetti which was just perfect. None of your usual herbs red wine or cheese needed with this amazing recipe
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.
