Spaghetti bolognese has a bit of a reputation for being an unhealthy dinner option but if you make it with chicken mince or even vegetarian mince, you can make it even healthier than usual.
Servings | people |
- 1 400 g tin tomatoes
- 200 ml beef stock
- 450 g chicken mince
- 1 Onion
- 1 carrot
- 1 celery stick
- 1 garlic clove
- 1 tbsp tomato puree
- 200 g thinly sliced mushrooms
- 1 tbsp dried Italian herbs
- 1 tbsp freshly chopped basil
- Salt and pepper
- 1 bay leaf
- 1 tsp oil
- 300 g wholemeal spaghetti
- Cheese to serve
Ingredients
|
- Finely chop the onion, carrot, celery stick and garlic clove so that they are all the same size and very finely diced.
- Heat the oil in a frying pan and cook the chopped vegetables until softened and sweet.
- Add the tomato puree and cook for two minutes, then add the chicken mince and cook until no longer pink.
- Add the tomatoes, stock, mushrooms, dried herbs, basil, salt and pepper and bay leaf. Bring to a simmer and cook for at least one hour. Remove the bay leaf.
- Meanwhile, cook the spaghetti according to packet instructions. Serve the sauce tossed with the spaghetti and sprinkle cheese over the meal if you like.
This recipe makes 4 servings. Calories per serve – 503