Pasta Time Away…

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One of my favourite comfort meals is spaghetti bolognese. It’s tasty, hearty and leaves you feeling full & satisfied.

A few years ago, I started adding bits and pieces to my bolognese recipe to try and get as much of the good stuff into my meal as possible. And I’ve now ended up with a recipe that might insult the Italian purists, but makes for a really wholesome meal. Here’s the recipe.

*NOTE: If you are going to freeze the bolognese, I would recommend leaving out the spinach and adding it when you reheat the meal instead. It can get very stringy when frozen & reheated.


  • Tbsp olive oil or rapeseed oil
  • 400g lean mince (<5% fat)
  • 1-2 tins kidney beans, drained
  • 1 large onion, finely chopped
  • 1/2 tsp crushed garlic (if using fresh garlic, add when sautéing onions)
  • 1 Tsp Italian seasoning
  • 1 tray mushrooms, chopped
  • 1 bell pepper (I use red or green)
  • 3 carrots, shaved (I use a peeler to make thin shavings)
  • 2-4 large handfuls of fresh spinach (or 4 blocks of frozen spinach)
  • 1 tin chopped tomatos
  • 1 Tsp tomato puree
  • 1-2 Tbsp Worcestershire sauce
  • 1-2 low sodium beef stock cubes
  • Wholemeal pasta
  • Manchego cheese


  1. Heat the oil in a large pot over a medium heat. Sauté the onion and then brown the mince, adding the Worcestershire sauce with the mince. Once brown, add the onions and cook for 2 minutes.
  2. Add the crushed garlic, tinned tomato and tomato puree and heat through.
  3. Then add remaining veg, stock cubes, kidney beans and the Italian seasoning. Mix well.
  4. Allow to simmer for 30-45 minutes until thickened.
  5. 10 minutes before the bolognese is ready, cook the pasta as per instructions.
  6. Serve topped with some grated Manchego cheese and a small side salad.

And there you have it – hearty goodness in a bowl and full of nutrients, fibre and protein. Enjoy!


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