I S S U E 07 - G et C o o k i n g
Boosted bolognese This healthy twist on the classic spaghetti bolognese is packed with nutritious pulses and vegetables, and is full of flavour.
2 tbsp extra virgin olive oil Salt and pepper Boosted Bolognese_Chloe Steele
INSTRUCTIONS: 1. Heat the olive oil on a medium-low heat in a large deep saucepan and add vegetables and mushrooms
Serves 4
INGREDIENTS: 500g lean minced beef 1 tin brown lentils, drained and rinsed 400g tin crushed tomatoes, no added salt 2 tbsp tomato paste, no added salt or sugar 100g brown mushrooms, sliced 1 carrot, finely chopped 1 courgette, finely chopped 1 stick celery, finely chopped 1 brown onion, finely chopped 150ml vegetable stock 1-2 bay leaves 2-3 sprigs rosemary 2 sprigs basil 1 sprig oregano Chopped parsley leaves to garnish 2 cloves garlic
90
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2. Cook until the onion turns translucent and the vegetables have softened, and then add the beef mince. Cook for 3-4 minutes until the meat is brown all over
3. Increase the heat and add the tomatoes, tomato paste, herbs, vegetable stock and season with salt and pepper. Bring to the boil 4. Once boiling, reduce the heat and simmer on low for 20 minutes or until the sauce has reduced and thickened
5. Add the lentils and cook for a further 5 minutes 6. Serve with cooked wholegrain spaghetti and top with chopped parsley.
Recipe provided by nutritional therapist Chloe Steele.
www.FamilyFirst.co.uk
