Updated: Jun 15, 2020
A comfort dish for your weight loss menu.
I have finally mastered the perfect bolognese recipe, and made it healthy. It’s a little bit different to your standard bolognese... with hidden veggies (6 in this recipe), less meat and added lentil and also I swap white pasta (a simple carbohydrate) for a delishh complex carbohydrate.
It's also a great dish that you can stretch over a few meals and use it in a number of different ways. I make this bolognese once a week and pair it with a whole grain or pulse pasta, zucchini noodles. as a base for a shepherds pie or simply on a piece of toast or with some brown rice or quinoa.
1-2 cloves of garlic, minced
1 medium brown onion, finely chopped
1 medium zucchini, grated
1 medium carrot, grated
1 cup of frozen peas
1 cup of mushrooms of your choice, chopped
2 large handfuls of baby spinach
1 cup of brown lentils, rinsed and drained (optional)
500g of organic or grass fed beef mince
1 400g can of whole cherry tomatoes
1 700g bottle of tomato passata
Herbs of your choice, finely chopped - I use whatever is on hand, rosemary, parsley, oregano (dried or fresh)
Whatever you wish to serve it with - whole grain or pulse pasta, zucchini noodles, soba noodles etc.
Extra virgin olive oil (EVOO)
Salt and pepper
Parmesan to serve
Prepare all the veggies so they are ready to go
Heat a tablespoon of EVOO in a pan and fry the garlic and onion till translucent
Add your dried herbs and brown off the beef mince
Add in the grated zucchini and carrot along with the mushrooms and peas and fry for 3 mins
Add the lentils and dry for another 2 mins - stir to combine everything
Add in the can of cherry tomatoes and bottle of tomato passata
Bring to the boil then simmer for 20+mins
Season with salt and pepper
Enjoy any way you like it!
All I can say is YUM.
Tag me in your creations over on instagram @alexjoynutrition