Korean Spaghetti Bolognese

I was originally going to post this new recipe a little later in the year but after seeing how well my last Korean recipe went down, and knowing a few of you have already bought the gochujung paste, I thought I would bring this recipe forward a little so you could use it up. Well that and it tastes INCREDIBLE so I was too excited to wait to share it with you.

The hubbie and I do love a quick and easy spaghetti bolognese and we are always looking at ways to change it up and make it more exciting. That’s why, after trying and loving my new spice paste, I thought it might be a nice addition to this dish and I have to say, not only is it a nice addition, I’m not sure we will make a bolognese without it again! The addition of a few new ingredients really does take the bolognese to a whole new level and funnily enough, after it has simmered, it doesn’t actually taste too strongly of the paste. Instead the result is the most delicious meaty/beefy and yet tangy dish which tastes so incredibly indulgent, all for a bargain of 4 points per potion.

I’ve made this a few times and served it with either 60g of normal spaghetti or butternut squash noodles or even 60g of whole grain rice (remember to add the points for the rice or pasta). All have been delicious. I urge you to give this one a go very soon!!

You can buy Korean chilli paste from most supermarkets or you can buy it online (on Amazon). It has the most amazing flavour;  a little savoury, a little sweet but nice and spicy.

POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 4 points or 383 cals, 5.9g fat, 56.7g carbs, 28.4g protein

Ingredients

500g chestnut mushrooms, sliced

500g lean beef mince (5% fat)

2 onions, finely chopped

3 cloves of garlic, finely minced

2 peppers, deseeded and finely diced

1 chilli, deseeded and finely chopped (optional – leave out if you don’t like it too spicy)

3 tbsp gochujang chilli paste

1 tbsp tomato puree

2 tbsp dark soy sauce

1 beef stock cube made up with 500ml boiling water

1 tbsp grated Parmesan cheese, plus extra for sprinkling

150g spinach, roughly chopped

Low calorie cooking spray

Salt and black pepper

To serve (add the extra points/calories)

60g dried spaghetti per person

Method

1. Brown the mushrooms in a large pan in a single layer (no oil needed). Don’t season or shake the pan as this will release water from the mushrooms and they will go gooey. If you leave the mushrooms untouched, they brown and take on a lovely nutty flavour. Do this in batches, then remove from the pan and pop to one side.
2. Spray the same pan with low-calorie cooking spray and then add the mince and onion, season, and brown for 7–8 minutes until the mince is cooked through. Add the garlic, peppers and chilli and fry for another few minutes before adding the chilli paste and tomato purée.
3. Stir, simmer for a minute, and then add the soy and beef stock with the mushrooms. Bring to a boil, then reduce to a simmer and simmer for 15 minutes.
4. While the sauce is reducing, pop the pasta on and cook according to the packet instructions.
5. Once the sauce has reduced and the mixture is not as wet, add the Parmesan and spinach, stir, and simmer until the spinach has wilted. Season to taste.
6. Serve the sauce with the pasta and sprinkle with a final flourish of Parmesan.