Spaghetti bolognese

In my never ending quest for hearty yet low fat lunches, I found a great recipe in the Australian Heart Foundation's The New Classic Cookbook (by Loukie Werle) for spaghetti bolognese, with the finished result shown in the photograph above.

To make the sauce, cook a chopped onion, a crushed garlic clove and a finely sliced stick of celery in a frypan with a little oil until soft. Add two tablespoons of tomato paste or tomato sauce (ketchup) and about 300g of mince, and cook until the mince browns. Next, add 2 x 400g tins of diced tomatoes, a cubed eggplant and basil and pepper to taste. Simmer the sauce on low heat for 15 minutes, then spoon over cooked dried spaghetti (roughly 400g).

This was really great for work lunches, doesn't take long to make, and only has about 6g of fat per serve.