Healthy spaghetti Bolognese

Healthy spaghetti Bolognese

Ingredients

1. 1 tbsp olive oil
2. 200g/7oz lean steak mince
3. 1 onion, finely chopped
4. 4 large mushrooms, sliced
5. 1 carrot, grated
6. 1 400g/14oz tin tomatoes, chopped
7. 230ml/8fl oz vegetable stock
8. 2 tbsp tomato purée
9. ½ tsp Worcestershire sauce
10. 1 tsp freshly ground black pepper
11. 300g/10½oz wholemeal spaghetti
12. 2 tbsp chopped fresh parsley

Preparation method

• Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.
• Technique: How to brown mince
• How to brown minceWatch technique1:23 mins
• Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
• Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.
• To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.

Slow Cooker Veggie-Full Spaghetti

Slow Cooker Veggie-Full Spaghetti

Ingredients

• 2 medium onions, chopped
• 3 bell peppers, chopped
• 1 shallot, diced
• 1 carrot, diced
• 1 stalk of celery,sliced
• 3 cloves garlic, minced
• 2 Tbls olive oil
• 1 lb Italian Sausage
• 1 lb lean ground beef
• 28 oz can tomato sauce
• 28 oz can crushed tomatoes, Italian recipe
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 tsp sugar
• 1 tsp Italian seasoning
• 1-2 cups water
• cooked spaghetti

Directions

• Heat oil in a large skillet over medium heat.
• Add onions, bell peppers, shallot, carrot, celery and garlic and cook until tender and onion is translucent. Transfer to slow cooker.
• Brown sausage and green beef in the same skillet, drain fat, and transfer to slow cooker.
• Add tomato sauce, crushed tomatoes, salt and pepper, sugar, and Italian seasoning.
• Add one cup of water and stir. Liquids do not evaporate in the slow cooker so if the sauce is still too thick, add water, 1/4 cup at a time, until sauce reaches desired consistency.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Serve over hot cooked spaghetti.

Quick & Easy Lemon Spaghetti Recipe

Quick & Easy Lemon Spaghetti Recipe

Ingredients:

• 1 lb Barilla Spaghetti
• 2 fresh lemons
• 2/3 c extra virgin olive oil
• 2/3 c Parmigiano-Reggiano cheese, freshly grated
• 3/4 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/3 fresh basil, chopped

Directions:

• Grate lemon peels and place lemon zest in a small bowl. Juice the lemons into a separate bowl. Whisk the oil, lemon juice, Parmigiano-Reggiano cheese, salt, and pepper in a large bowl and blend.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid.
• Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
• Season the pasta with more salt and pepper to taste and serve.