Healthy Spaghetti Bolognaise
Spaghetti bolognaise is a delicious way to incorporate a heap of vegetables and nutrients into your family meals. Use whatever vegetables you have on hand for added nutrition.
Ingredients
- 1 red onion, peeled, diced
- 2 carrots, halved
- 2 stalks celery, diced
- 2 (250 g) red bell pepper
- 1 zucchini, cut into 2-inch (5cm) pieces
- 9 ounces (250 g) mushrooms, quartered
- 4 cups (115 g) baby spinach
- 7 ounces (200 g) beef, uncooked, cubed
- 14 ounces (400 g) brown lentils
- 28 ounces (800 g) sun-dried tomatoes
- 5 fresh basil leaves
- salt and pepper, to taste
- 2 Tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 Tablespoon apple juice concentrate
- 12 ounces (350 g) whole wheat spaghetti
- ½ cup (60 g) grated Parmesan cheese
Directions
- Place onion, carrot, celery, red pepper, zucchini, mushroom and spinach into the Vitamix Container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 3. Blend or pulse until vegetables are chopped to desired consistency.
- Place chopped vegetables into a prepared cooking pot over medium heat. Cook for 2 minutes.
- Place beef into the Vitamix Container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 3. Blend for a few seconds, or until the beef has minced.
- Add minced beef to the pot of cooked vegetables.
- Clean the Vitamix Container to prepare for tomato sauce.
- Place lentils, tomatoes, basil leaves, salt and pepper into the Vitamix Container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press ingredients into the blades.
- Blend until ingredients are well combined.
- Add the tomato sauce mixture to the bolognaise mixture, along with tomato paste, cinnamon and apple juice concentrate. Simmer over medium heat for 15 - 20 minutes.
- Serve over cooked spaghetti, with grated parmesan cheese if desired.
Notes
Add 1 teaspoon of ground cumin to make healthy nachos. Serve with oven-baked corn chips, avocado, sliced spring onion and natural thick yoghurt. For a wheat- and gluten-free option, use zucchini noodles in place of wholemeal spaghetti. Subsitute beef for 14 ounces (400g) lean turkey, ground chicken, or 2 14 ounce (400g) cans of brown letils to make a vegetarian bolognaise.
Nutrition Information
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Healthy Spaghetti Bolognaise is rated
out of
5 by
1.
Rated 1 out of
5
by
Nanner from
Horrible - had to throw this out
I’m not sure where the liquids come in but this produced an outcome that, even diluted, was way, way too thick. It was expensive with all the sun dried tomatoes so I regret investing the money to try the recipe. Don’t make it.
Date published: 2020-01-13
