This Low calorie vegetable Bolognese has been on my radar for some time. I found the original recipe here  http://eatwithinyourmeans.com/vegetable-bolognese/ and have subscibed to the follow up comments to see if they are all as positive as the first few I read. Fortunately they have all been screamingly positive.

I’m serving this sauce with Zucchini Noodles. I’ve taken two Zucchini and run them through julienne blade of my mandoline, I ended up with 120 grams zucchini (about 20 calories)

I’ve deviated from the recipe quite a bit, so I’ll consider the original an inspiration for this recipe. I will make the original one day, but this is a stunning Bolognese that stands on it’s own, so lets get the ingredients list on the page.

Low Calorie Vegetable Bolognese

Ingredients

70 grams red onion
100 grams carrots
150 grams zucchini
150 grams parsnip
100 grams mushroom
3 cloves garlic
400 gram tinned tomato chopped (Italian style if possible)
80 Grams grated Mozzarella cheese
1/2 tsp beef stock powder (or vegetarian substitute)
1 tsp Worcester sauce
1/2 tsp chilli flakes
1 tsp mixed Italian herbs (dry)
120 grams julienned zucchini for the noodles

Method

Grate the first 6 ingredients and add to a non stick frying pan. Cook over a medium heat until reduced in bulk by about a third. You want to get a good amount of the moisture out but not dry the mix completely. You will need to stir this occasionally or the mixture will stick.

Add the rest of the ingredients (except the julienned Zucchini and cheese) , mix then season with salt and pepper to taste. Cook for a further 5 – 10 minutes until the mixture is thick, like a meat bolognese. 

Place the Zucchini noodles on a parchment lined baking tray and put into a preheated 180 C oven for 10 minutes to warm through.

Put 1/2 the noodles on each plate, top with half the Sauce mixture, then top with cheese.

Turn the oven to Grill (broil) and melt the cheese.

Low Calorie Vegetable Bolognese

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