Cooking with a little less meat makes meals healthier, packed with veges and delicious!
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, finely chopped
- 150g pork and veal mince
- 3 medium carrots, peeled, finely diced
- 3 celery stalks, trimmed, finely diced
- 400g can diced tomatoes
- 2 tablespoons pizza sauce with herbs
- 400g can lentils, drained, rinsed
- 375g spaghetti
- Shaved parmesan cheese, to serve
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
- Step 2Add carrot, celery, tomato, sauce and 1 2/3 cups cold water. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until sauce thickens. Season with salt and pepper. Stir in lentils.
- Step 3Meanwhile, cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
- Step 4Divide pasta between bowls. Top with bolognaise and parmesan. Serve.
- Heart friendly
- High fibre
- Low cholesterol
- Low sodium
- Low sugar
Nutrition
2344 kj
Energy
13g
Fat Total
3g
Saturated Fat
10g
Fibre
25g
Protein
20mg
Cholesterol
189.46mg
Sodium
8g
Carbs (sugar)
79g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Cool sauce. Transfer to an airtight container. Freeze for up to 3 months.
To thaw: Thaw sauce in fridge overnight. Transfer to a saucepan over medium heat. Cook, stirring, for 15 minutes or until heated through.
To make this meal more toddler-friendly, use 375g dried spiral or penne pasta instead of spaghetti.
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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