Healthy spaghetti bolognese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oil
- 2 onionsfinely chopped
- 2 sticks celeryfinely chopped
- 2 carrotsfinely chopped
- 3 garlic clovesfinely chopped
- 1 tbsp tomato purée
- 1 sprig of rosemary
- 1 bay leaf
- 200g 10% fat beef mince(or use vegetarian mince, if you like)
- 400ml tinned cherry tomatoes
- 1 tsp worcestershire sauce
- 200g pre-cooked brown or green lentilsdrained
- 10g basilsliced, to serve
- 250g spaghettito serve
- 20g parmesangrated, to serve
Nutrition: per serving
- kcal247
- fat11.2g
- saturates3.2g
- carbs17.9g
- sugars10.8g
- fibre6.2g
- protein15.7g
- salt0.2g
Method
step 1
Heat the olive oil in a large, deep, lidded pan over a medium heat. Once shimmering, cook the onions, celery and carrots with a large pinch of salt for 15 mins until beginning to soften and caramelise.
step 2
Add the garlic, tomato purée, rosemary or thyme and bay leaf, and cook for 2-3 mins or until the tomato purée darkens and the garlic smells fragrant. Turn up the heat slightly, then crumble in the mince, frying for 4-5 mins or until brown.
step 3
Pour in the tomatoes, then fill the tin with water and add that in also. Add the worcestershire sauce and stir to combine. Bring to a boil, then reduce to a simmer, season well and cover with the lid. Bubble away for 30-40 mins, stirring occasionally. In the final 10 mins, stir in the lentils, adding a little pasta water if it seems too thick.
step 4
Cook the spaghetti following pack instructions, then mix well with the bolognese. Stir through the basil, then divide between bowls and top each with a sprinkling of parmesan to serve.
