Spaghetti bolognaise does not have to be just meat. Substituting in more vegetables helps to increase the amount of fibre, vitamins and minerals as well adding to the textures. It is also a great way of getting more vegetables into you children’s diets.
Preparation time: 10mins
Cooking time: 25-30mins
300g extra lean beef mince
1 Large onion, finely chopped
1 large carrot, grated
1 large courgette, grated
3 cloves garlic
1 stick celery, finely chopped
2 tbsp tomato puree
2 tin chopped tomatoes
1tbsp olive oil
80g sweetcorn
1tbsp dried oregano
Salt and pepper
400g spaghetti
Method:
1. In a large frying pan heat the oil, add the onion, garlic and beef, and cook for 5minutes, use a wooden spoon to break up the mince.
2. Add the vegetables and continue to cook for a further 5 minutes, before adding the oregano, chopped tomatoes and tomato puree.
3. Simmer for 20minutes, while the sauce thickens.
4. Meanwhile, boil the spaghetti as per the packets instructions.
5. Season the sauce lightly and serve.
Calories 428 Kcal
Total fat 9.2g
- Saturated fat 2.7g
- Polyunsaturated fat 0.5g
- Monounsaturated fat 3.1g
Carbohydrate 55g
Protein 26g
Fibre 10.5g
Salt 0.5g
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