Spaghetti bolognese

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
  1. 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.
  2. Add the rest of the vegetables (except the tomatoes) and the mince and cook for 8 minutes on a medium heat.
  3. Add the lentils and then the chopped tomatoes.
  4. 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.
  5. Meanwhile, cook the pasta in boiling water with a little olive oil to help stop the pasta sticking together.
  6. Serve sprinkled liberally with finely cut chives.
The secret to successfully replacing the mince with vegetables is to cut them into small cubes so the texture replicates mince