Vege-Packed Spaghetti Bolognese
This meal is packed full of veggies and goodness, it has so much flavour and quality carbs for fuelling your exercise. If you have children who aren't fans of vegetables, this meal hits them nicely in the sauce it's unlikely they will even notice that they are there.
Servings: 6
Ingredients
- 2 Tbsps. olive oil
- 500 g lean beef mince or a mixture of pork and beef
- 1 tsp. salt
- 1 large onion grated
- 2 cloves garlic minced
- 1 cup butternut or pumpkin grated
- 2 medium-sized courgettes grated
- 1 medium-sized carrot peeled, grated
- 3½-4 cups tomato passata sauce or canned crushed tomatoes
- ¼ tsp. dried oregano or mixed herbs
- ⅓ cup cream, mascarpone or crὲme fraiche optional
- freshly ground black pepper
- 480 g dried wholemeal or quinoa spaghetti
TO SERVE
- ⅓ cup parmesan grated (optional)
- leafy green salad
Instructions
- Heat 1 tablespoon olive oil in a large frying pan or saucepan over medium heat. Add mince and salt and cook until well browned, about 5 minutes. Set cooked mince aside. Wipe out pan.
- Heat remaining olive oil in the pan over medium heat. Cook onion, garlic and butternut or pumpkin until soft, about 5 minutes. Add courgette, carrot, tomato passata or crushed tomatoes, dried herbs, cream, if using, and cooked mince, and simmer uncovered for aabout 5 minutes until slightly thickned and vegetables are cooked through. Season to taste with salt and pepper.
- Cook spaghetti in boiling salted water until al dente (just cooked), 10-12 minutes. Drain and divide between serving bowls.
- To serve, spoon Bolognese sauce over spaghetti and garnish with a little parmesan, if using. Serve with leafy green salad on the side.
Notes
Lim, Nadia (2015) Nadia Lim's Fresh Start Cookbook Penguin Random House