Michelle Bridges' Healthy Spaghetti Bolognese
I bet you never expected me to cook this stalwart! My version has more vegies and fewer kilojoules. This is brilliant for freezing and reusing for other meals.
2 tbsp shaved parmesan
olive oil spray
1 onion, finely chopped
2 garlic cloves, crushed
2 carrots, diced
1 zucchini, diced
1 celery stick, diced
100g lean beef mince
400g can diced tomatoes
2 tbsp parsley, finely chopped
1 tsp dried oregano
To make the sauce, spray a frying pan with olive oil and heat on medium. Cook onion and garlic, stirring, for 5 minutes until softened. Add carrot, zucchini and celery and cook, covered, for another 5 minutes, stirring occasionally.
Increase heat to high. Add mince and cook for 1 minute, stirring to break up any lumps, or until it has changed colour. Stir in tomato, parsley, oregano and ½ cup water and simmer, covered, for 25 minutes, stirring occasionally.
Meanwhile, cook spaghetti in a large saucepan of boiling, lightly salted water according to the packet directions. Drain.
Divide 2/3 of the bolognese sauce between 2 plates. Top with spaghetti and remaining sauce. Garnish with the parmesan.
Recipe from Crunch Time Cookbook (Viking) by Michelle Bridges, photography by Nick Wilson and Julie Renouf.