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.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course
Servings: 6
Ingredients
2Tbsps.olive oil
500glean beef minceor a mixture of pork and beef
1tsp.salt
1large oniongrated
2cloves garlicminced
1cupbutternut or pumpkingrated
2medium-sized courgettesgrated
1medium-sized carrotpeeled, grated
3½-4cupstomato passata sauce or canned crushed tomatoes
¼tsp.dried oregano or mixed herbs
⅓cupcream, mascarpone or crὲme fraicheoptional
freshly ground black pepper
480gdried wholemeal or quinoa spaghetti
TO SERVE
⅓cupparmesangrated (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