Spag Bol with extra fibre
Ingredients
2 tbsp olive oil
2 onions
finely chopped
2 sticks celery
finely chopped
2 carrots
finely chopped
3 garlic cloves
finely 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 lentils
drained
10g basil
sliced, to serve
250g spaghetti
to serve
20g parmesan
grated, to serve
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.
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Family
A white bowl of spaghetti bolognese with parmesan and a grater in the background
Healthy spaghetti bolognese
Serves 4
Easy
Prep:
20 mins
Cook:
1 hr
A star rating of 5 out of 5.
2 ratings
Rate
2 comments
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This spaghetti bolognese has slightly less meat in than usual but no less flavour, and is bulked out with lentils for healthy fibre. You could also use vegetarian mince, if you like
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Try our healthy bolognese recipe, then check out our easy baked bolognese sauce, vegan bolognese, vegetarian lentil bolognese and more ragù recipes.
Healthy spaghetti bolognese
Ingredients
Nutrition
2 tbsp olive oil
2 onions
finely chopped
2 sticks celery
finely chopped
2 carrots
finely chopped
3 garlic cloves
finely 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 lentils
drained
10g basil
sliced, to serve
250g spaghetti
to serve
20g parmesan
grated, to serve
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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.
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Invest in the heart of a changing Japan. Experienced, on‑the‑ground porfolio managers in Tokyo. Capital at risk.
JPMorgan Japanese Investment Trust
Learn more
Invest in the heart of a changing Japan. Experienced, on‑the‑ground porfolio managers in Tokyo. Capital at risk.
JPMorgan Japanese Investment Trust
Learn more
Invest in the heart of a changing Japan. Experienced, on‑the‑ground porfolio managers in Tokyo. Capital at risk.
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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.