Low-calorie cooking spray
1 large onion, finely chopped
2 celery sticks, finely chopped
1 large carrot, peeled and finely chopped
2 garlic cloves, finely chopped
400g lean beef mince (5% fat or less)
150g chestnut mushrooms, finely chopped
2 x 400g cans chopped tomatoes with herbs
4 tbsp tomato purée
1 tsp dried red chilli flakes (optional)
1 tsp dried mixed herbs
250ml beef stock
400g can borlotti beans, drained and rinsed
100g baby spinach, roughly chopped
375g dried tagliatelle
1 level tbsp grated fresh Parmesan, to serve
1 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, celery, carrot and garlic and cook for 8-10 minutes, or until softened. Add the mince and mushrooms and stir-fry over a high heat until the mince is browned.
2 Add the tomatoes, tomato purée, chilli flakes (if using), mixed herbs and stock, and bring to the boil. Reduce to a gentle simmer and cook for 35-40 minutes. Stir in the borlotti beans and spinach and cook for a further 4-5 minutes. Season and keep warm over a low heat.
3 Meanwhile, cook the tagliatelle according to the pack instructions. Drain and divide between 4 bowls. Spoon over the Bolognese, sprinkle a quarter of the Parmesan over each and add a twist of black pepper.