Healthy Spaghetti Bolognaise Recipe
I love spaghetti bolognaise. It is great comfort food and can actually be a very healthy meal. If you have kids who don’t like eating veggies, bolognaise is a great place to hide a multitude of them. You can be as creative as you like.
- 2-3 tbsp extra virgin olive oil
- 500g ostrich mine (or you can use beef or lamb)
- 1 red onion, chopped
- 1 red chili, sliced
- 3 sticks celery, sliced
- 1 red or yellow pepper, diced
- 2 handfuls button mushrooms, sliced
- 1 butternut, peeled and diced
- 2 punnets cherry tomatoes, halved
- 25g basil, torn
- Himalayan rock salt
- Black pepper
- Gluten-free pasta
- In a small pot boil the butternut until soft enough to mash. Drain and mash.
- Heat the olive oil in a deep frying pan
- Add the onion and the chili. Fry until the onion just starts turning light brown.
- Add the celery. Cook for 5 minutes.
- Add the ostrich mince. Cook until browned.
- Add the pepper and the mushrooms. Cook on a lower temperature for about 8 minutes.
- Add in the mashed butternut and about 1/2 cup water. Stir until all the ingredients are combined. Cook gently for another 4 minutes.
- Add in the cherry tomatoes, cover and cook with the lid on for about 30-45 minutes on a low temperature. You may need to add a little more water if the mince is too dry.
- Stir in the basil and season with salt and pepper.
- Boil your pasta according to instructions.
Serve in pasta bowls. Adults – combine with a glass of lovely red wine.
Use any leftover mince for breakfast the next morning – bolognaise on toast is a great high protein breakfast for kids.