Healthier spaghetti bolognese

    25 min

    Add some healthy vegetables to your classic bolognese. Delicious served with a salad and some garlic bread on the side.

    2 people made this

    Serves: 4 

    • 2 teaspoons vegetable oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, crushed
    • 450g beef mince
    • 200g mushrooms, sliced
    • 1 red pepper, seeded and chopped
    • 2 celery sticks, trimmed and finely sliced
    • 1 medium carrot, finely chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 (400g) tin chopped tomatoes
    • 150ml reduced-salt beef stock
    • 2 tablespoons tomato puree
    • 300g wholewheat spaghetti
    • ground black pepper, to taste
    • grated Parmesan cheese, to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat the oil in a large saucepan over a medium heat then add the onion and cook and stir until soft, about 4 to 6 minutes. Add the the garlic and then the beef, a handful at a time, until browned. Add the mushrooms, red pepper, celery, carrot and dried herbs and cook for another couple of minutes.
    2. Stir in the tomatoes, beef stock, tomato purée and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 15 to 20 minutes.
    3. When the sauce has been cooking for 10 minutes, start to cook the spaghetti. Bring a large saucepan of water to the boil then add the spaghetti and cook for 8 to 10 minutes until tender. Drain.
    4. Season the bolognese sauce with pepper. Plate the spaghetti and serve with the sauce, adding Parmesan cheese on top to taste.

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