Healthy spaghetti bolognese with a nutritious twist

A classic spaghetti bolognese is always a crowd-pleaser, but this version adds a simple, nutritious twist. By combining lean minced beef with fibre-rich lentils and plenty of vegetables, you get a hearty, flavourful dish that supports a more balanced way of eating, without compromising on taste. Perfect for family meals, this recipe is easy to prepare, satisfying, and ideal for anyone looking to make healthier choices in a practical, enjoyable way.

Serves: 4 
Prep: 10 minutes 
Cook: 20 minutes 
Ready in: 30 minutes 
Calories: per 400g serving 550 cal

Ingredients:

• 2 tbsp olive oil.
• 400g lean minced beef.
• 100g of green lentils (optional).
• 2 large onions, finely chopped.
• 2 carrots, peeled and finely chopped.
• 2 celery sticks, finely chopped.
• 2 garlic cloves crushed.
• A teaspoon of paprika.
• A teaspoon of tomato puree paste.
• A tablespoon of black molasses or brown sugar to reduce tomato acidity and add extra flavour.
• Dry bay leaf and rosemary.
• 2 x 400g cans of chopped tomatoes or a jar of bolognese sauce.
• 150 ml of red wine.
• A good pinch of dried oregano, or to taste.
• Salt and pepper to taste.
• 500g 50/50 spaghetti or gluten-free.
• Grated Parmesan cheese, to serve.
• 2-3 rashers of bacon (optional).

Method:

Heat the olive oil in a wok or large, deep frying pan. Add the minced beef and cook over a high heat for about 2–3 minutes, breaking it up as it browns.

Add the onion, carrot, celery and garlic (you can use a food processor to speed this up). Cook over a medium heat for 3–5 minutes until the vegetables begin to soften. Stir in the tomato purée, seasoning, and lentils, followed by the chopped tomatoes or sauce.

Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the sauce thickens. Add a little water or stock if needed to reach your desired consistency.

Secret: the longer the sauce is cooked, the better it tastes!

While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes (adding a teaspoon of oil will prevent pasta from sticking), or according to the pack instructions, until pasta is cooked ‘Al dente’. Drain and turn into a warmed serving bowl.

Note: 500g of dry pasta will yield just over 1000g of cooked pasta.

Taste the sauce and adjust the seasoning, then pour over how much is needed to the hot pasta. Toss gently and serve immediately with grated Parmesan cheese & salad.

Top Tips:

Use 50/50 pasta, which will increase your fibre (6 to 14.4g per serving), and it tastes even better than regular pasta! All big shops have it these days. Please do not overcook any type of pasta. Al dente pasta, which is firm on the bite, is healthier for you than soggy pasta! Basically, the body has to work harder to digest al dente pasta, making it more slowly released. Cooking it this way won’t cause ‘past coma’ afterwards!

I add 100g of green lentils to my bolognese to reduce our red meat intake. Cook lentils in a separate pot of water at the same time as you start browning the meat. Lentils will increase the nutritional value of any meal and add fibre to the dish. Nobody will notice the difference! If having a salad, using apple cider vinegar (with mother) to season it is much healthier than using ordinary vinegar. Bragg's Apple Cider is a good one.

Healthy note: Having a side salad and a glass of red wine (optional) with pasta (700 calories) is a perfect dinner/lunch or restaurant meal. Starter and dessert will add another 700 calories.

Keep it…

Cool unused sauce quickly, then chill and store in the fridge for up to two days or pour into a suitable freezer-proof container and freeze for up to one month. To use: thaw, reheat and simmer for 10 minutes.