Ingredients

  • 1 tsp oil - we used 1 spray of Frylight
  • 1 brown onion, diced
  • 2 carrots, peeled, diced
  • 2 stick celery, diced
  • 2 cloves garlic crushed
  • 2 rosemary sprigs, leaves picked, finely chopped
  • 1 bay leaf
  • 100g mushrooms, chopped
  • 250g lean beef mince 5% fat
  • 2 tbsps. tomato puree
  • 1 tsp dried oregano
  • 100ml red wine (optional)
  • 1 no salt beef stock cube
  • 2 x cans chopped tomatoes
  • 6 cherry tomatoes, halved
  • 1 x 250g carton green lentils
  • 300g Spaghetti
  • 50g Parmesan, grated (optional)

Method

  1. 1

    Into a heated large saucepan, spray with 1 squirt of the oil spray, add the onions carrots, celery, garlic and fresh herbs, and cook over a gentle heat for approx 5 mins, stirring occasionally. Add the mushrooms, and cook for a further 5 mins, until all the vegetables are soft

  2. 2

    Increase the heat to medium - high, add the beef mince & cook for a further 5 mins, stirring to break up any lumps of beef, until the beef is browned

  3. 3

    Add the tomato puree, oregano, red wine, stock cube, canned tomatoes & cherry tomatoes, & season

  4. 4

    Reduce the heat, cover and gently simmer for 1 hour, stirring occasionally

  5. 5

    Add the lentils, and cook for a further 10 minutes

  6. 6

    15 mins before the Bolognese is ready, cook the spaghetti according to the pack instructions

  7. 7

    Serve the Bolognese onto of the spaghetti, with the grated parmesan, if using, and basil leaves 

Nutritional Details

Each serving provides
  • Energy 2349kj 561kcal 28%
  • Fat 13.0g 19%
  • Saturates 4.8g 24%
  • Sugars 18.0g 20%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

64.0g carbohydrate 11.6g fibre 35.5g protein Five of your 5 a day

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