Spaghetti Bolognese
Recipe from Diabetes UK
- Preparation and cooking time: 1 hr
- Serves: 6 servings
Ingredients
Make it for
6
This recipe makes 6 servings.
- 200g bean or wholemeal spaghetti
- 500g mince (beef or lamb)
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic, crushed
- 2 heaped tsp of mixed herbs or thyme
- Small pinch of chilli flakes
- ½ cup vegetable stock
- 2 x 400g tinned chopped tomatoes
- 1 x 400g tinned lentils, drained
- 2 tsp parsley
- Sprinkle of black pepper
Method
- Heat the oil in a saucepan and gently cook the onions until starting to brown, stirring regularly.
- Add the mince and cook for 10 minutes, breaking up any clumps as the mince softens.
- Add the carrots, celery and canned lentils into the pan and cook for another 5 minutes, stirring regularly.
- Add the garlic, herbs and chilli flakes and stir for a minute. Add the vegetable stock followed by the canned tomatoes.
- Bring to a gentle simmer, cook and cover for 15 minutes, stirring occasionally and adding a little water if too much water evaporates and the ingredients begin to stick to the pan.
- Meanwhile in another pot boil spaghetti according to pack instructions.
- Once the sauce is cooked, sprinkle black pepper into the sauce.
- Serve spaghetti and sauce while hot.
Where this one comes from
Demonstrated at a Cooking Series session and filed under Budget Friendly Meals.
Cook this one with us
The Cooking Series runs through the year across the rohe. Free, hands-on, and you take the recipes home.