Wholewheat spaghetti bolognese

Spaghetti bolognese with wholewheat spaghetti, beef mince, passata and veg – a balanced pasta recipe for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 580 kcal per serving
• Protein: 42 g
• Fat: 20 g
• Carbs: 55 g

Ingredients

• 150 g lean beef mince
• 1 onion
• 300 g passata
• ½ large carrot or 1 thick parsnip
• 1 celery stalk
• 100 g wholewheat spaghetti (dark)
• 1 tbsp freshly grated parmesan
• 1 tbsp olive oil
• Salt
• Pepper, plus 1 pinch of oregano if you like

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · grater · wooden spoon

1. Finely dice the onion. Cut the carrot or parsnip and the celery into small pieces so the veg cooks evenly.
2. Heat the olive oil in a frying pan or wide saucepan. Gently sweat the onion, carrot or parsnip and celery for a few minutes.
3. Add the beef mince and fry until crumbly and browned all over. Season with salt, pepper and, if you like, 1 pinch of oregano.
4. Stir in the passata and let the sauce simmer over a low heat until it thickens and the veg is tender. Stir now and then and season again if needed.
5. Cook the wholewheat spaghetti in plenty of salted water until al dente. Drain and briefly toss with the bolognese, or spoon the sauce over the top.
6. Divide between plates and serve with grated parmesan.

Good to know

A good bolognese doesn't need detours. It's simple, savoury and at its best when it comes together slowly.

Swaps

Beef mince → chicken mince (still plenty of protein); wholewheat spaghetti → lentil or chickpea pasta (more protein and fibre); parmesan → pecorino made from sheep's milk (stronger flavour, similar nutrient profile); carrot → parsnip (a little more potassium, slightly sweet flavour)

Allergens

Contains milk (parmesan) and gluten (wholewheat spaghetti). Suits children well if seasoned sparingly, and during pregnancy it's fine as long as the beef mince is fully cooked through. Contains: celery.