Spaghetti Bolognese
Adding lentils to your bolognese is the easiest way to up the fibre content. You could also swap the beef for chopped mushrooms if you wanted to go meat-free.
SERVES 4 PREP 10 MINS COOK 1HR
✱ 1-2tbsp olive oil
✱ 1 onion, finely diced
✱ 2 carrots (skin on), finely diced
✱ 2 celery sticks, finely diced
✱ 2 garlic cloves, crushed or grated
✱ 400g minced beef, roughly chopped
✱ 400g can of chopped tomatoes
✱ 1tbsp dried oregano
✱ 1tbsp dried thyme
✱ 90g stoned olives (optional), roughly chopped
✱ 200ml beef or vegetable stock
✱ 400g can of lentils, green or puy, rinsed and drained
✱ 1tbsp tomato purée
✱ 300g spaghetti
✱ Handful of fresh basil leaves, torn
✱ 60g Parmesan cheese, grated
1 Add the olive oil to a large non-stick pan over a medium-high heat. Add the diced
onion, carrots and celery, season with salt and cook for 5–10 mins, until softened. Add the crushed garlic, cook for 1 min, then add the minced beef and cook for 10 mins, stirring, until browned.
2 Add the dried oregano and thyme, and olives, and cook for 2 mins. Add the canned tomatoes, stock, lentils and tomato purée, then bring to the boil. Reduce to a simmer and cook for 40–50 mins, or until the sauce has thickened. Season with salt and freshly ground black pepper to taste.
3 Bring a medium saucepan of salted water to the boil and cook the spaghetti according to the packet instructions.
4 To serve, mix together the spaghetti and the bolgonese sauce, ensuring that the pasta is evenly covered with sauce, divide between bowls and top with the torn fresh basil leaves and grated Parmesan.
Per Serving: 774 cals, 32g fat (11g saturated), 76g carbohydrates