Healthy Spaghetti Bolognese

Serves 4


1 tablespoon olive oil
200g extra lean mince
1 medium onion
80g shiitake mushrooms
1 medium carrot (grated)
1 x 400g canned chopped tomatoes
250ml vegetable stock
2 tablespoons sundried tomato paste
300g wholewheat spaghetti
2 tablespoons fresh parsley
1 bay leaf


  • Heat the olive oil in a large saucepan and fry the onions and mince until the mince has browned.
  • Add the mushrooms, carrot, tomatoes, stock, bay leaf and tomato puree. Bring to the boil and then let simmers for 15-20mins or until the sauce has thickened.
  • Place the spaghetti in a saucepan of boiling water with a pinch of salt and cook until the spaghetti is soft.
  • Divide the spaghetti into four portions and serve with the Bolognese sauce on top. Sprinkle with the fresh parsley and serve.

Per 100g

Low fat, low saturates, low sugar, medium salt 

Per serving

Energy: 475 Kcals/1980 Kjoules   Fat: 17.6g   Saturates:  2.9g Sugars: 12.2g   Salt:  1.4g 

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