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
- 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.
- Add the crushed garlic, tinned tomato and tomato puree and heat through.
- Then add remaining veg, stock cubes, kidney beans and the Italian seasoning. Mix well.
- Allow to simmer for 30-45 minutes until thickened.
- 10 minutes before the bolognese is ready, cook the pasta as per instructions.
- 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!