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This Weeks Low Fat Batch Cook - Beef Mince Ragu Fettuccine

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By *Man1263 OP   Man
over a year ago

Stockport

This can be found all over the net in various guises.

I made enough for 5 meals, just by increasing the mince and pasta.

445KCal if you count that type of thing.

500g 5% Beef Mince (I used 700g)

Low Cal Squirty Spray Oil

1 Onion finely chopped

1 Carrot finely chopped

1 Courgett finely chopped (or dodge)

200g Mushrooms Chopped (more if like)

2 Cloves Garlic crushed

1 500g Carton Passata

300ml Beef stock (2 cubes)

1 teaspoon worcestershire sauce

2 tablespoons tomato puree

Bit of salt and pepper to taste

200g Fettuccine (I used 250g for the extra day)

Throw the mince in a large frying pan, medium heat, fry till browned.

Add the veg and cook for 5 mins or so.

Then grab everything else other than the pasta and in it goes.

Cook on medium for 30 mins (taste a carrot chunk to test how you like it, cruncy or soft, your choice)

20 mins in, cook the pasta, once cooked, drain, add to ragu, give it a good stir so its all combined and then dish it into your tupperware!

Boom!

(Add a sprinkle of low fat cheese if you want, but that adds to the KCal count)

And yes, really nice, warming meal!

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By *ingle Beds LassWoman
over a year ago

Bedfordshire

Bung in a tin or 2 of green lentils and it will last even longer

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By *Man1263 OP   Man
over a year ago

Stockport


"Bung in a tin or 2 of green lentils and it will last even longer "

It's one of them, just sort of add or takeaway as long as it's veg to keep the KCals down (so more or less carrot, mushroom etc)

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By (user no longer on site)
over a year ago

Can I ask are you then freezing this with the cooked pasta in? I love batch cooking but didn't think pasta froze well?

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By *Man1263 OP   Man
over a year ago

Stockport


"Can I ask are you then freezing this with the cooked pasta in? I love batch cooking but didn't think pasta froze well? "

I leave it to cool for over an hour before it goes in the freezer, then thawed during day whilst at work.

Works for me and the pasta is still nice and firm once zapped.

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By (user no longer on site)
over a year ago


"Can I ask are you then freezing this with the cooked pasta in? I love batch cooking but didn't think pasta froze well?

I leave it to cool for over an hour before it goes in the freezer, then thawed during day whilst at work.

Works for me and the pasta is still nice and firm once zapped.

"

Oh cool! Good to know!

I had batch cooked Bolognese tonight, I reheat it straight from the freezer while the spaghetti Cooks then I mix them together. Drool.

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