Food ‘n Drink

Bolognaise is easy when you know how. No need for using any premade ingredients, no jars of Ragu or Dolmio, just good wholesome ingredients. This can be adapted to suit most diets.
For the GI Plan just use it as is. The pasta would be 2 points (5 tbl spoons) and the bolognaise would be 3 points. I tend to pad my bolognaise out with a lot of freshly cooked vegetables, stirfried or heated up in the bolognaise. The recipe below is the basic meat and tomato recipe so just add in whatever you want. This will easily freeze into portions in the freezer and either reheated from thawed or frozen. I tend to find that the veg goes very soft however after being in the freezer so this is why I add it as and when needed.

For Atkins instead of using pasta just use cheese. I know it sounds a bit bizarre but grate up a nice lot of cheddar and serve the bolognaise on top of that.

You need:
1lb mince (500g)
500ml Passatta
400ml of Chopped Tomatoes
1 tbl sp Tomato Purree
2 crushed garlic cloves
Cinnammon
Nutmeg
Chopped fresh basil or dried Italien Herbs

Heat a large pan or wok up, add a little oil if non stick. Fry the mince and brown. Add the garlic, a sprinkling of cinnammon and a couple of pinches of nutmeg. Then add the tomato purree and coat the mince in it. Add the herbs too. Then add the Chopped tomatoes and passatta. Stir until completely mixed and bring back to the boil. Then simmer on a very low heat for up to an hour, stirring frequently. And then serve.

GI Points:
Steak Mince – 2 points
5 tbsp Egg Pasta – 2 points

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