High Fibre Spaghetti Bolognese
An easy and delicious way to add an extra 10g of fibre to your spag bol!
Fibre boost (approx. per serving):
Wholemeal pasta +3g
Lentils +5g
Veg Base +2g
Info
Serves: 1-4 Prep: 10 minutes | Cook: 40 mins
Ingredients
Lean beef mince: 250g
Green lentils: 1 tin (400g), drained & rinsed
Wholemeal spaghetti: 320g
Chopped tomatoes: 2 tins (800g)
Tomato puree: 30g
Onion: 1 large, finely diced
Garlic: 4 cloves, crushed
Mushrooms: 200g, roughly chopped
Carrot: 1 medium, finely diced or grated
Celery: 2 stalks, finely diced
Olive oil: 30ml
Red wine or beef stock: 150ml
Dried oregano: 1 tsp
Dried basil: 1 tsp (optional)
Smoked paprika: 1 tsp
Worcestershire sauce: 1 tbsp (optional)
Salt & black pepper: to taste
Show AllMethod
STEP 1 - Soften the veg
Heat olive oil in a large deep pan over medium heat. Add onion, carrot, and celery. Cook for 8 minutes until softened.
STEP 2 - Add garlic & mushrooms
Cook for 4 minutes until mushrooms have released their moisture and started to colour.
STEP 3 - Brown the mince
Push veg to the side, turn up the heat and add the mince. Break up and brown for 5 minutes. Don't stir too much -- let it colour properly.
STEP 4 - Add tomato puree
Stir in the tomato puree. Cook for 2 minutes, stirring, to cook out the puree.
STEP 5 - Deglaze & add tomatoes
Pour in the wine or stock and scrape up any bits from the bottom. Add chopped tomatoes, oregano, basil, paprika, and Worcestershire sauce. Season well.
STEP 6 - Add lentils
Stir in the lentils. Bring to a boil then reduce to a low simmer.
STEP 7 - Simmer
Simmer uncovered for 25-30 minutes, stirring occasionally, until thick and rich. Add a splash of water if it gets too dry.
STEP 8 - Cook pasta
About 12 minutes before serving, cook spaghetti in boiling water. Wholemeal takes 1-2 mins longer than white as a tip!
STEP 9 - Serve
Drain pasta, reserving a cup of pasta water. Toss with the sauce, loosening with pasta water as needed. Serve immediately.
Show AllTIPS:
Mushrooms: Don't rush them -- letting them colour properly adds deep, meaty umami that makes the reduced mince unnoticeable.
Batch cook: Freezes brilliantly. Make a double batch and freeze in portions.
Variations: Add a handful of spinach in the last 2 minutes. A parmesan rind during simmering adds incredible depth.
PRODUCTS USED IN THIS RECIPE
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