This Spaghetti Bolognese recipe is really easy and full of flavour, but does take a good hour to fully prepare and cook. It's a filling meal that uses lean ground meat (protein) and whole grain pasta (carbs and fibre). Plenty of vegetables provide great nutrition and by gently simmering the Bolognese sauce in some broth and red wine, the mince is really tender and delicious.
Spaghetti Bolognese
- 2 cloves garlic, chopped
- 140g / 5oz carrot, chopped
- 85g / 3oz / 2 stalks celery, chopped
- 160g / 6 oz pepper, chopped
- 412g / 14.5oz diced tomatoes, no salt added
- 85g / 3oz / 2 stalks celery, chopped
- 160g / 6 oz pepper, chopped
- 412g / 14.5oz diced tomatoes, no salt added
- 560g / 20oz lean ground beef OR turkey (I use 93% lean)
- 480ml / 16floz chicken OR beef broth, reduced sodium
- 150ml / 5floz red wine
- 1tsp thyme, dried
- 1tsp basil, dried
- 280g / 10oz spaghetti (I use whole grain)
- ground black pepper
Method:
In a large pan sprayed with cooking spray, cook the onion, garlic, carrot, celery and pepper for 5 minutes, adding a splash of water when the vegetables begin to stick to base of pan.
Stir in the tomatoes, mince, broth, wine and herbs. Simmer gently for 1 hour, until the meat is tender.
Meanwhile, cook and drain the spaghetti.
Spoon the mince on top and season with black pepper. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
Stir in the tomatoes, mince, broth, wine and herbs. Simmer gently for 1 hour, until the meat is tender.
Meanwhile, cook and drain the spaghetti.
Spoon the mince on top and season with black pepper. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
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