Spaghetti Bolognaise
Spaghetti bolognaise is often associated with heaps of pasta and a very rich tomato based sauce often full of salt and sugar. I have created this version to include lots of vegetables, lentils, fresh tomatoes and tomato paste to keep it healthy and filling. Lentils are great for bulking up the dish to make it last longer as well as providing a vegetarian source of protein. It is recommended that you use a wholemeal spaghetti to gain the most nutritional benefit or using a gluten free option that is based on buckwheat or brown rice to keep this meal healthy.
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Ingredients
- 500 g lean beef mince
- 1 can tinned lentils – drain and rinse well
- 500 g tomatoes of your choice – chopped
- 4 cloves garlic – crushed
- Handful of fresh herbs parsley, basil and oregano work well
- 3 zucchini’s – grated
- 2 red onions – finely diced
- 1 eggplant – chopped finely
- 140 g tomato paste
- 1 tbsp coconut oil
- 1 packet wholemeal spaghetti I use organic buckwheat and brown rice spaghetti
Ingredients
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Instructions
- Add spaghetti to a saucepan and cook as per the instructions on the packet.
- Add coconut oil and mince to a fry pan and cook for a few minutes on medium heat until mince starts to brown up.
- Add garlic, onion, tomato paste and tomatoes and cook for 5 minutes until tomatoes start to soften and release their juices.
- Add herbs, zucchini and eggplant and cook for a further 10 minutes until vegetables have softened.
- Add lentils and mix through to heat.
- Add spaghetti and mix through or serve your preferred way.
Recipe Notes
If you do not wish to use spaghetti, instead use a spiralizer and make zucchini noodles.