Vegetable spaghetti bolognaise Recipe: Low Fat, Low Sugar

Serves 4

1 onion

4 oz / 100 g mushrooms

1 clove garlic, crushed

olive oil

1 spaghetti marrow

Herbs or seasoning to taste

1 lb / 450 g ground lean beef

4 oz / 100 g grated hard low-fat cheese

• Bake the spaghetti marrow whole for 2 hours at gas mark 3 / 325 ° F / 160 ° C.
• While it is cooking, fry the onion, mushrooms, garlic, herbs and seasonings gently in olive oil.
• Then add the mince.
• Fry for 5 - 10 minutes, making sure the meat is cooked through.
• Then add a little hot water and simmer gently for a further 20 minutes.
• Split the marrow and extract the spaghetti-like inside.
• Serve this on to plates and pile the meat sauce on top.
• Sprinkle grated cheese over the meat and serve.

• Use minced turkey for the lowest cost.
• Add bean sprouts to the onion and mushroom.
• Tip - Grow your own spaghetti marrow