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Spaghetti bolognese

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Lots of veggies and lentils make this a healthier version of the much-loved family favourite.
Serves
6
Prep
20 minutes
Cook
40 minutes
Each 337g serving contains (excludes serving suggestion)
KCal
459
Carbs
59.4g
Fibre
13.7g
Protein
32.7g
Fat
7.0g
Saturates
2.20g
Sugars
12.6g
Salt
0.30g
Portion Fruit & Veg
2
Ingredients
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Ingredients
2 tsp rapeseed oil
2 medium onions, finely chopped
500g lean minced beef
1 carrot, finely diced
1 yellow pepper, finely chopped
1 courgette, finely diced
2-4 cloves garlic, crushed
1 heaped tsp dried basil
2 heaped tsp dried oregano
small pinch chilli flakes
1 low-salt beef stock cube
800g tin chopped tomatoes
1 tbsp tomato puree
400g tin Puy lentils, drained
10g freshly chopped parsley
400g wholemeal spaghetti
good grind black pepper
6 freshly torn basil leaves, to garnish
  1. Heat the oil in a saucepan and gently cook the onions until starting to brown, stirring regularly.
  2. Add the beef and cook for 8-10 minutes, breaking up any clumps of beef with a wooden spoon.
  3. Add the carrot, yellow pepper and courgette and continue cooking gently for 5 minutes more, still stirring regularly.
  4. Add the garlic, herbs and chilli flakes and stir for a minute. Add the stock cube, followed by the tomatoes and tomato puree.
  5. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if too much liquid evaporates and it starts to stick.
  6. Meanwhile, cook the spaghetti according to pack instructions.
  7. Stir the lentils and chopped parsley into the sauce then cook for 5 minutes.
  8. Add a grind of black pepper, sprinkle with basil and serve with the wholemeal spaghetti.
  9. Sprinkle with Parmesan shavings, if liked, to serve.
Chefs tips
  • You could use minced turkey or minced pork for this sauce.
  • Ideal for cooking in a large batch then freezing in portions.

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