Spaghetti bolognese

This version is much healthier but is still incredibly tasty

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1 hour 15 minutes
Serves 2
4.5 of 5 a day

Nutrition: Per serving

Kcal535
Fat10g
Salt0.4g
Sugar14g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

This recipe is bursting with tomatoes, as a good bolognese should be. Using turkey and lentils allows me to substitute the red meat – an important way to lower your risk of bowel cancer.

Ingredients

1 tablespoon rapeseed or sunflower oil
1 small carrot, finely diced
1 small fennel bulb, finely diced
1 small onion, diced
2–3 cloves garlic (or less, according to taste), finely diced
40g mushrooms, chopped
200g lean minced turkey
30g dried lentils (green, red or puy), rinsed
500g tomatoes, diced
150g wholewheat spaghetti (or other pasta)
1 tablespoon chives

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and stir until lightly brown, then add the garlic and cook for a further 3 minutes.
Add the rest of the vegetables (except the tomatoes) and the mince and cook for 8 minutes on a medium heat.
Add the lentils and then the chopped tomatoes.
Place a lid on the pan and simmer for 30–50 minutes, or until the lentils are cooked and the sauce is at your desired consistency. The texture should be fairly thick.
Meanwhile, cook the pasta in boiling water with a little olive oil to help stop the pasta sticking together.
Serve sprinkled liberally with finely cut chives.