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Operation Transformation spaghetti bolognese

 29 ratings

Prep Time:5 mins

Cooking Time:60 mins

Serves:2 Adults

Operation Transformation spaghetti bolognese

Enjoy this tasty take on an Italian classic. Low in fat and salt, making it the perfect choice for dinner. 

About this recipe

Featured on the RTE programme Operation Transformation


  • 200g of lean steak mince
  • 1 onion
  • 1 red pepper
  • 150g of mushrooms (chestnut or ordinary)
  • ½ teaspoon of dried basil
  • ½ teaspoon of dried oregano
  • ½ teaspoon of dried parsley
  • 2 tablespoon of tomato puree
  • ¼ low-sodium stock cube dissolved in 150ml boiling water
  • 400g of tin chopped tomatoes
  • ½ teaspoon of Worcestershire sauce
  • 100g wholewheat spaghetti
  • Salt and pepper


  1. Heat a large non-stick frying pan over a medium heat. Tip in the mince and cook for about 5 minutes until well browned, breaking up any lumps with a wooden spoon.
  2. Remember to wash your hands with warm soapy water after handling raw meat.
  3. Using a small sharp knife, cut the onion in half and peel off the skin, then cut into slices, discarding the root. 
  4. Cut the pepper in half and remove and discard the core and seeds, then cut into bite-sized pieces. Trim the mushrooms and cut into slices.
  5. Add the vegetables to the mince, stirring to combine. Season lightly with salt and pepper if using and cook for another 3-4 minutes until the vegetables are softened. 
  6. Sprinkle the herbs over the mince and vegetable mixture and then stir in the tomato puree and cook for another minute, stirring.
  7. Pour in the stock and allow to bubble down, then add the tomatoes and worchesterhire sauce.
  8. Bring to the boil, then reduce the heat and simmer very gently for at least 30 minutes or up to 1 hour, until the mince is meltingly tender, stirring occasionally to ensure it does not stick to the bottom of the pan. 
  9. Meanwhile, cook the spaghetti in a pan of boiling water and cook for 10-12 minutes or according to packet instructions. Drain in a colander and divide among wide rimmed bowls.
  10. Spoon the bolognese sauce on top to serve. 

What you will need

  • Chopping board
  • Chopping knife
  • Frying pan
  • Measuring jug(for liquids)
  • Saucepan
  • Sieve

"The bolognese sauce can be made in advance and kept in an airtight container for up to 4 days in the fridge."

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