A family favourite: rich beef Bolognese sauce, but with lentils and veggies included (and they’re well-hidden, so even the fussiest kids won’t notice!).
- 2 tablespoons extra-virgin olive oil
- 1 medium brown onion, finely diced
- 4 cloves garlic, crushed or minced
- 500g lean beef mince
- 1 teaspoon basil, dried
- 2 bay leaves
- 1 teaspoon oregano, dried
- 1 stalk celery, chopped
- 1 medium carrot, finely chopped
- 2 medium zucchini, finely chopped or grated
- 6 medium button mushrooms, finely chopped
- 400g canned brown lentils drained and rinsed
- 2 tablespoon salt-reduced salt tomato paste
- 400g can no-added-salt diced tomatoes
- 700g bottle salt-reduced passata (Italian tomato puree)
- 500g dried spaghetti
- Parmesan cheese, shaved, to serve
- In a pan, heat oil over medium-high heat for one minute. Add onion and garlic and cook until lightly browned. Add beef mince and cook until browned.
- Add herbs, celery, carrot, zucchini, mushrooms, and lentils. Stir to combine.
- Add tomato paste, diced tomatoes and passata. Bring to boil then reduce heat to simmer for 30 minutes.
- Meanwhile, cook the spaghetti according to packet instructions. Set aside.
- Serve Bolognese sauces over the spaghetti and sprinkle with parmesan cheese.
Recipe supplied by Nutrition Australia Vic Division.
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