A nourishing fibre packed twist on a family favourite! This veggie-loaded spaghetti bolognese combines lean beef mince with fibre-rich lentils and plenty of vegetables in a rich tomato-based sauce. Adding lentils helps stretch the mince further while boosting the fibre content, making this a delicious, budget-friendly meal for the whole family. Perfect for busy weeknights, batch cooking and leftovers!
Veggie Packed Spaghetti Bolognaise Recipe
PREP TIME: 15 MIN | COOKING TIME: 35-40 MIN | SERVES: 4-5
ALLERGENS: MILK, WHEAT/GLUTEN
*Always check the specific packaged product if you're making this for someone with a severe allergy.
Ingredients:
300 g wholemeal spaghetti (or regular spaghetti)
300 g lean beef mince
1 tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, crushed
1 medium carrot, grated
1 zucchini, grated
2 celery stalks, finely diced
1 cup mushrooms, finely chopped
1 tbsp tomato paste
1 × 400 g can brown or green lentils, drained and rinsed
1 × 400 g can crushed tomatoes
½ cup passata
½ cup beef bone broth
1 tsp dried oregano
1 tsp dried basil
1-2 dried bay leaves
½ tsp smoked paprika (optional)
Black pepper, to taste
To serve:
Fresh basil
Grated Parmesan cheese (optional)
Directions
Prepare the vegetables: Finely dice the onion, mushrooms and celery. Grate the carrot and zucchini.
Brown the mince: Heat olive oil in a large saucepan over medium-high heat. Add the lean beef mince and cook for 5–7 minutes, breaking it up with a wooden spoon until browned.
Cook the vegetables: Add the onion, garlic, carrot and celery to the pan. Cook for 3–4 minutes until softened. Add the grated zucchini and chopped mushrooms. Cook for a further 5–7 minutes, stirring occasionally, until the vegetables have softened and released some of their moisture.
Build the flavour: Stir through the tomato paste, dried oregano, dried basil and smoked paprika (if using). Cook for approximately 1 minute until fragrant.
Add the lentils and tomatoes: Stir through the drained lentils, crushed tomatoes, passata and bone broth. Season with black pepper and add in bay leaves.
Simmer: Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed.
Cook the pasta: Meanwhile, bring a large saucepan of water to the boil. Cook the spaghetti according to packet instructions until al dente. Drain, reserving a little pasta water if needed.
Combine and serve: Remove the bay leaves before serving. Toss the cooked spaghetti through the bolognese sauce, or divide between bowls and spoon the sauce over the top. Finish with fresh basil and grated Parmesan.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 3–4 days. Freeze the sauce (without pasta) for up to 3 months. Defrost overnight in the refrigerator and reheat thoroughly before serving.
Dietitian thoughts & tips
Boost the fibre: Lentils, vegetables and wholemeal pasta provide a combination of fibre to support digestive health.
Stretching your mince: Combining lean beef mince with lentils increases the number of serves while adding extra fibre and plant-based protein.
For selective eaters: Finely grate the vegetables or blend the sauce for a smoother consistency. You can also mash some of the lentils into the sauce.
Use what you have: Try adding grated pumpkin, eggplant or spinach depending on what's available in the fridge. You can also chuck in any pre-chopped frozen veg to save time and effort!
Batch cook: Make a double batch of the sauce and freeze individual portions for quick and easy dinners.
As always, this recipe was made with love - Eatwise <3