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.
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