About this recipe: Lemon and fennel bring wonderfully fresh flavours to familiar braised mince in this Italian-inspired dish, making this as good for al fresco summer dining as for a light supper on a winter evening. Serve plenty of bread or rolls to mop up the deliciously tangy tomato sauce, plus a crisp leafy salad.
Excellent source of vitamin B6, vitamin B12, vitamin C. Good source of folate, iron. Useful source of niacin, potassium, selenium, vitamin B1.
Carrots and canned beans can be used instead of potatoes. Add 1 can cannellini or black-eyed beans, about 400 g, drained and rinsed, and 250 g (8½ oz) finely diced carrots. * Use minced turkey, chicken, pork or lamb instead of beef. * If serving this dish to young children, do not add the lemon juice. Instead, serve with lemon wedges so the juice can be added to suit their taste.
Extra lean minced beef contains 9.6 g fat per 100 g (3½ oz). Provided you use a heavy-based or good-quality non-stick pan, there is no need to add any fat when browning minced meat. * Tomatoes are a rich source of vitamin C – fresh raw tomatoes contain 17 mg per 100 g (3½ oz) and canned tomatoes about 12 mg. * Scrubbing potatoes rather than peeling them retains vitamins and minerals found just beneath the skin. The skin also provides valuable fibre. * Frozen green beans are convenient and versatile for everyday dishes. hey are a useful source of fibre and a good source of folate, which is essential for a healthy pregnancy. Folate may also contribute to protection against heart disease.