MEXICAN SPAGHETTI

ingredients

• Low calorie cooking spray
• 2 shallots, chopped
• 2 garlic cloves, crushed
• 300g lean beef mince (5% fat or less)
• 210g button mushrooms, sliced ones
• 300g chopped tomatoes
• 250ml beef stock
• 1 level tbsp Worcestershire sauce
• Salt n freshly ground black pepper
• 250g spaghetti, dried

method

1. Spray a pan with low calorie cooking spray, cook the shallots and garlic for 2–3 minutes until  softened. Stir in the mince and cook for 2–3 minutes until browned.
2. Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock and Worcestershire sauce. Season lightly and bring to the boil. Reduce the heat and simmer for about 15 minutes until reduced and thickened. Check the seasoning.
3. Meanwhile, cook the spaghetti in a large pan of salted boiling water, as per the packet instructions, until just tender. Drain and divide between 4 serving plates. Top with the Bolognese sauce and sprinkle with grated Parmesan cheese if you fancy (1½ Syns per level tbsp).