Spaghetti Bolognaise

Hint: The mince mixture of this recipe could make great left overs! Just make sure you store the food in a safe way.

• Lean mince is low in fat but high in protein and iron
• Vegetables are loaded with vitamins
• Wholemeal spaghetti has more fibre than some other varieties

• 500g wholemeal spaghetti
• 500g lean beef mince
• Tinned diced/crushed tomato
• 2 tbs tomato paste
• 1 carrot, grated
• 1 onion, chopped
• Tinned Legumes e.g. lentils (drained and rinsed)
• 1 tbs balsamic vinegar
• 1 tbs Worcestershire sauce
• 1 tsp dry basil
• 1 tsp dry oregano
• 1 garlic clove
• Grated low fat cheese to serve

1. Cook carrot, onion, zucchini, celery and garlic in a large saucepan over a medium- high heat for 5 minutes.
2. Add mince, breaking it apart with a spatula/wooden spoon and cook until browned.
3. Add tinned tomato, tomato paste, legumes, balsamic vinegar, Worcestershire sauce, ½ cup water, herbs and spices (you can add different ones here to make this dish your own).
4. Bring to the boil.
5. Reduce to a low heat and simmer for 20-30minutes or until the sauce has thickened.
6. While the sauce is thickening, cook the pasta following the directions on the packet.
7. Serve with a small sprinkle of cheese.