The average jar of Bolognese sauce has 2 teaspoons of added sugar per portion. Bare in mind that the recommended portion size is tiny, you are probably putting away 4 teaspoons of added sugar without knowing.
With the current recommended daily allowance of sugar standing at 7 teaspoons, you can see how simple it is to go over by cooking with processed sauces.
Luckily Bolognese sauce is that easy to make, you will wonder why you ever bothered with the processed stuff.
Double up the ingredients and freeze half for a later date.
500g organic lean beef mince
1 large onion, finely chopped
2 cloves of garlic, finely chopped
430g passata (this lives next to tinned tomatoes in the supermarket, use an extra tin of chopped tomatoes if you can't find it)
1 tin of chopped tomato
salt and pepper to taste
a small bunch of fresh basil to garnish
5 drops of Worcester sauce
pasta and green vegetables to serve
Heat a large saucepan on a medium heat (no oil required).
Add the onion and beef mince and cook until the meat is browned. Take the pan off the heat, tilt the pan, push the beef to the top of the pan and remove any excess fat that drains to the bottom.
Put the pan back on the heat, add the tomatoes, passata, garlic and season well with salt and pepper.
Lower the heat to low, put a lid on the pan and cook for 30 minutes. Remove the lid and cook for a further 20 minutes until the sauce is thickened.
Taste the sauce and season according to your requirements.
Stir in 5 drops of Worcester sauce and set aside.
Cook some pasta and green veggies. Divide between 4 plates, add a ladle of the sauce and scatter with fresh basil leaves before serving.