This low-fat, low-calorie bolognese combines lean pork mince with fennel and cherry tomatoes to give a burst of fresh flavours and two of your five-a-day
Prep:5 mins
2 generously, 4 as a snack
100g wholewheat linguine2 tsp rapeseed oil1 fennel bulb, finely chopped2 garlic cloves, sliced200g pork mince with less than 5% fat200g whole cherry tomatoes1 tbsp balsamic vinegar1 tsp vegetable bouillon powdergenerous handful chopped basil
STEP 1Bring a large pan of water to the boil, then cook the linguine following pack instructions, about 10 mins.STEP 2Meanwhile, heat the oil in a non-stick wok or wide pan. Add the fennel and garlic and cook, stirring every now and then, until tender, about 10 mins.STEP 3Tip in the pork and stir-fry until it changes colour, breaking it up as you go so there are no large clumps. Add the tomatoes, vinegar and bouillon, then cover the pan and cook for 10 mins over a low heat until the tomatoes burst and the pork is cooked and tender. Add the linguine and basil and plenty of pepper, and toss well before serving.
