#realrecipes

Spaghetti bolognese

Name: Spaghetti bolognese
Total time: 1 h 25 min
Cuisine: Italian

This version is much healthier but is still incredibly tasty

1 rating

Recipe by: Sarah Toule | Former Head of Health Information

This recipe is bursting with tomatoes, as a good bolognese should be. Using turkey and lentils allows me to cut down on the red meat. Adding finely chopped vegetables adds delicious flavours and textures.

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Ingredients

1 tablespoon rapeseed or sunflower oil
1 small carrot, finely diced
1 small fennel bulb, finely diced
1 small onion, diced
2–3 cloves garlic (or less, according to taste), finely diced
40g mushrooms, chopped
200g lean minced turkey
30g dried lentils (green, red or puy), rinsed
500g tomatoes, diced
150g wholewheat spaghetti
1 tablespoon chives

Time: 85 minutes
SERVES:: 2
CALORIES:: 535
FAT:: 10g
SALT:: 0.4g
SUGAR:: 14g
5 A DAY:: 4.5

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and stir until lightly brown, then add the garlic and cook for a further 3 minutes.
Add the rest of the vegetables (except the tomatoes) and the mince and cook for 8 minutes on a medium heat.
Add the lentils and then the chopped tomatoes.
Place a lid on the pan and simmer for 30–50 minutes, or until the lentils are cooked and the sauce is at your desired consistency. The texture should be fairly thick.
Meanwhile, cook the pasta in boiling water with a little olive oil to help stop the pasta sticking together.
Serve sprinkled liberally with finely cut chives.