This allegedly serves 4 but mine was so huge with the amount of veg I added, it could have stretched to 5 portions, easily.
4 sprays Frylight - 0PP
500g Extra Lean (5% fat) Beef Mince - 16PP
160g Spaghetti (uncooked) - 16PP
1 Stock Cube (Veg, Beef or Chicken) made with 200ml hot water - 1PP
1 carton Passata - 0PP
1 can chopped Tomatoes - 0PP
= 33PP (9PP per serving)
Whatever vegetables you like - go nuts! I used:
1 large Onion, chopped
1/2 large Courgette, chopped
4 small Carrots, chopped
1 red Pepper, chopped
7 mushrooms, chopped
3 sticks celery, chopped
Seasoning - again, go nuts! I used:
2 cloves garlic
2 tsp smoked Paprika
3 tbsp balsamic vinegar
Pinch of oregano, rosemary, basil
1/2 tsp chilli
Salt & Pepper
To reduce points - use less spaghetti or less (or no) mince, but the quantities are not huge to start with.
2 - Use a large saucepan or a wok and spray with FryLight, then add the mince and cook over a high heat. Don’t stir immediately, as you want the meat to really brown on the base, so give it a few moments – then turn to sear and brown on all sides.
3 - Add everything else and cook for 30 minutes with the lid on to enable the vegetables to soften.
4 - Add any further seasoning you fancy, stir it all up and then leave for 5-10 minutes with the lid off to bubble away and to reduce down
5 - All done? Drain the spaghetti, then split the spaghetti over 4 plates and then add the sauce on the top.
6 - Eat! You can even add 20g of low fat cheese on top of each portion for an extra 1PP.
NB: I made this again recently with the same amount of mince, but I upped the vegetables (2 onions, 2 peppers, 2 courgettes etc) and added another portion of pasta and it still made 5 massive portions. Because of that it ended up at only 7PP! So I added some olives and a glass of red wine and it was seriously delicious, and still worked out at just 8PP. So amazing if you want a low point dinner!