Bolognaise Sauce, Reduced Fat, Minimal carbs.

For two:

One cup (about 200g or ½ lb) mince meat (ground beef).
One cup napoli sauce.
One cup water.

Spray a little oil in a wok or heavy saucepan and fry the meat until
it is brown, stirring to break it up.

When browned, add the cup of water and simmer for ten minutes. Strain
the liquid and set aside in the freezer to cool for the moment.
Add the drained meat to the napoli sauce and bring to a simmer, adding
a little water if necessary.
When the fat has risen to the top of the reserved liquid in the
freezer, skim it off and add the reduced-fat liquid to the bolognaise
mix. Continue to simmer until the sauce thickens to the required
consistency.

Use with pasta, stuffed vegetables, on toast with cheese etc.
Variations: Add herbs, spices, tinned tomatoes etc to taste. A slurp
of red wine can be added in the cooking for a different flavour.

Cheers Alan, T2, Oz
--
Everything in Moderation - Except Laughter.