Spaghetti Bolognese
WITH Sarah McCarthy
Dinner/Lunch • 30 Minutes • Serves: 6 • Cost: $26.00 ($4.30 per Serve)
This recipe shows how to make the ‘traditional’ recipe in to one slightly healthier providing more nutrients, overall improving your long term health. It has all of the elements – beef mince and lentils for protein, pasta for carbohydrates and extra virgin olive oil for fats. And then, of course all of the veg + lentils included for fibre and nutrients! Having the right balance of each of these nutrients is important to keep you full throughout the day, providing you with enough energy physically and mentally.
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 2 garlic cloves (minced)
- 1 onion (finely diced)
- 2 carrots (diced)
- 250g mushrooms (sliced)
- 1 can lentils
- 500g lean beef mince
- 2 beef stock cubes
- 800g can crushed tomatoes (2 cans)
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 dried bay leaves
- ½ tsp dried thyme
- 400g wholemeal spaghetti
- Cheese/parmesan (sprinkle)
- 1 cup water
METHOD
- Heat oil in pan over medium heat.
- Add onion and garlic, cook for 3 minutes or until translucent.
- Add beef mince. Break mince up as you go, until brown.
- Add water and beef stock cubes.
- Add remaining ingredients except pasta.
- Stir, bring to a simmer then turn down to medium for 20-30 minutes. Until sauce thickens to your liking. Add water if sauce is too thick.
- While pasta sauce is cooking, boil pasta as directed by the packet.
- Serve over cook spaghetti. Sprinkle with parmesan or cheese.
