FoodCoop Recipes
Hidden Veg Spaghetti Bolognese
Grating or finely chopping veggies is good way to sneak them into dishes like this Italian classic.
Cook
45 minutes
Serves
6
Ingredients
400g can Co-op Honest Value red kidney beans, drained and rinsed
1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, crushed
2 Co-op British carrots, grated 3 celery sticks, finely chopped
500g Co-op British 5% fat beef mince
375ml beef stock, made with 1 reduced-salt stock cube
400g can Co-op Italian chopped tomatoes
1 tsp dried mixed herbs
2 tsp Worcestershire sauce
3 tbsp tomato purée
450g wholewheat spaghetti
Small handful basil leaves
Method
Blitz the kidney beans with a handheld blender, adding a little water if needed (or mash well with a fork)
Heat the oil in a large pan and cook the onion for 5 mins over a low heat
Add the garlic and cook for 2 mins, then add the carrot and celery, and cook for 3 mins more
Increase the heat to medium and add the beef, breaking up any lumps with a spoon
Cook until browned, then stir in the stock, kidney beans, chopped tomatoes, mixed herbs, Worcestershire sauce and tomato purée
Season with black pepper, then simmer for 25 mins
Meanwhile, cook the spaghetti according to the pack instructions
Drain, then add to the bolognese sauce and toss together
Serve with the basil leaves scattered over
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2037kJ / 484kcal (24%) | 9.1g | 2.8g | 11.8g | 0.56g |
Low · 13% | Low · 14% | Low · 13% | Low · 9% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 62g.
