Super spag Bol recipe:
Serves 4 (May have leftover)
5% lean fat mince or to be really super used 2% turkey mince (cheaper) 500g pack
3 cloves of garlic (crushed)
2 red onions chopped finely
1 red or green pepper chopped finely
2 large mushrooms sliced
Large handful of spinage chopped finely
Tablespoon of tomato purée
Tablespoon of Italian seasoning Black pepper to taste
Tablespoon of balsamic vinegar (optional)
50g Red lentils (protein and fibre)
300g Wholewheat spaghetti pasta.
Put mince in a large non/stick saucepan until it starts browning.
Once brown add the onions and garlic and continue until soft.
Drain any excess oil.
Add all veg and mix through till softened.
Add passata and herbs and give good stir.
Then add purée (vinegar too if chosen) and mix through.
Heat until bubbles and then reduce to simmer for 10-20 minutes. (Longer for more flavour)
Whilst simmering put your pasta in a pan of water to boil and cook for 10 mins approx. till soft.
If you aren’t as keen on veg then you can blend it up. You can also add as much veg as you want to it! Have a play around!
Remember your balanced meal plate. Half a plate of veg per person, quarter plate of meat and quarter plate of carbs. This can help you portion this dish! Have a play around with the recipe and see what you can come up with! This could also quite easily be made into a meatball dish too!
Have fun and stay fresh!