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Whether you love the restaurant version, a quick and easy ready meal or the way mama used to make it, you'll love this speedy spag bol. Extra lean mince, flavoursome vegetables and filling pasta - a Food Optimising feast! 

  • Spray a pan with low calorie cooking spray and cook the shallots and garlic for 2–3 minutes until just softened. 
  • Stir in the mince and cook for 2–3 minutes until browned.
  • Stir in the carrots, mushrooms, peppers, celery 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.
  • 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).