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Home cooking and minimally processed foods best for weight loss, study finds
(www.theguardian.com)
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this post was submitted on 04 Aug 2025
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Emulsifiers
Mass produced bolognaise sauce isnt going to use quality 95% lean mince or drain off the fat. They add the tomatoes and emulsifiers so it all becomes a rich cohesive sauce. Then they salt and sugar it to get it perfectly inoffensive to most tastes.
I'll be honest, I'm not gonna do that making it from scratch, either. I can't remember the last time I bought anything leaner than 80/20.
If I'm on a bulking cycle neither would I, but its just a classic example of how you can put the finger on the scales when it comes to any study like this.
You make a bolognaise with 95% lean mince, straight up vegetable based sauce, saute the vegetables in the fat and juices from the beef, some fresh basil and cook it long and slow. Use fresh egg pasta to keep the carbs down and give it a light grating of a nice aged parmesan.
Its got far better macros than the bolognaise I'd make if I was feeling lazy and I wouldnt use fresh egg pasta either, add in the layers of cheese and bechemel I'd put into a lasagne and its a no brainer.