Healthy & Hearty Bolognese

Spaghetti Bolognese is a British fave, so I thought I'd share my healthier version! It's quick and easy to make, and very open to your own interpretation in terms of what you want to add to the basic recipe - here I've gone for mushrooms and olives.

Why is it healthier? I use wholewheat pasta and lean turkey mince, thus cutting down on the saturated fat in beef mince, and the empty calories of white carbs!

Apologies for the inexact quantities for some ingredients, as I wasn't measuring as I was cooking! The rough amounts here will make enough for around 3 people. Enjoy! :

Ingredients

- 250g wholewheat spaghetti

- 1 pack of turkey mince meat

- 1 jar of bolognese sauce (you can, of course, make it from scratch but I'm too lazy)

- 1 clove of garlic

- Handful of button mushrooms, sliced

- Handful of black olives, sliced

- A dash of salt and pepper

How t0

1) Begin by frying off your mushrooms on a medium heat in soya butter, or low-cal vegetable oil spray until cooked. Drain off the excess oil/butter and set aside.

2) In a different pan, drizzle a little bit of vegetable oil and gently fry off one crushed clove of garlic. Then add in your turkey meat, and fry until cooked through (no pink bits).

3) Once cooked, add in your bolognese sauce, and perhaps a teaspoon of tomato puree for added flavour, and season lightly with salt and pepper. Add half a cup of water to loosen the sauce, then add your olives and mushrooms. Leave to simmer gently for 10 minutes.

4) Whilst the sauce is cooking, fill a pan with water, sprinkle in some salt and bring to the boil. Once boiling, add in your spaghetti and cook for roughly 10minutes until soft but not completely limp. The key term here is 'al dente', or 'with bite'.

5) Drain off the spaghetti and return it to the pan. Drizzle over a little bit of olive oil so it doesn't not stick together - et voila! Your spaghetti and bolognese is now ready to munched!!

Back soon! Nati xXx