Syn Free Slimming World Slow Cooker Spaghetti Bolognese Bake

The Slow Cooker and I meet again for the final time this week; it’s been a great pal for a busy soul and I’ve recently been chucking in my regular recipes and discovering new unknown limits every day. You might also want to check out my Bangers & Mash, Steak & Onions recipes as examples. But yesterday I was on a mission to work through my to-do list (no procrastinating happened, I promise) but some things just propped up unexpectedly meaning my idea of a healthy meat-feast pizza was out the window. Maybe next time, eh? So then I needed to change direction and created this bolognese cheese bake instead. Side note: If you have penne pasta, then I’d use that instead as spaghetti is rather messy to serve if you want to keep the pretty-cheese-on-top’s formand annoyingly I’d left ours in the campervan’s kitchen cupboard.

Recipe

250g extra lean mince beef
1 large onion, finely diced
1 bay leaf
2 x 400g tins of chopped tomatoes
2 tsp dried mixed herbs
2 fat cloves of garlic, minced
1 celery stick, finely sliced
1 oxo cube
1 carrot. peeled & grated
100g mushrooms, sliced
Seasoning
160g spaghetti or pasta
80g lower fat cheddar, grated (*2 people’s healthy extra)

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Chuck in everything in to the slow cooker except the spaghetti and cheese and cook on high heat for 2 & 1/2 hours or low all day. Note: You will get a richer taste if you fry the garlic, beef and onions until softened in frylight before adding to the SC but sometimes I can’t be bothered with extra pans to wash up.
Once cooked, season to taste again if needed, remove the bay leaf and preheat your oven on 180 degrees.
Meanwhile, cook the spaghetti or pasta as per instructed on the back of the packet.
Drain the pasta and transfer to a oven proof dish and spoon the meaty mixture on top.
Now sprinkle with cheese and a touch more herbs and bake in the middle of the oven for 30 minutes.
And finally, if you have time, then please tag me on Instagram @TastefullyVikkie because I lurve seeing your food pictures!

You could always just skip the oven bit and stir in the cooked pasta and throw in your cheese to melt for a further 30 mins, but we love rich grilled cheese where we can!

Love,
Tastefully Vikkie x