Healthy bolognaise

Healthy bolognaise

I have a cheat meal once a week. It usually alternates between a Jamie Oliver recipe, a Thai curry or pasta. Normally, I wouldn’t dream of posting my cheat meal on the Internet for the world to see; however, this week’s meal was very healthy. I was craving my delicious bolognaise: something that is definitely healthy enough to be included in a clean-eating diet – just not mine, as my carb intake at night is practically non-existent.

The secret with this pasta is that it’s got tonnes of vegies in, so you end up having less meat and pasta without sacrificing the taste. Rob ate this three times a day for six weeks during his last gaining stage, but swears he still loves it. Enjoy!

Ingredients (serves 2):
300g chicken or lean beef mince
150g wholemeal or rice pasta
1 onion, roughly chopped
2 cloves of garlic, crushed
1 carrot, diced
1 zucchini, diced
4-5 mushrooms, chopped
1 chilli, chopped
1 tinned diced tomatoes
Mixed herbs – I love basil or oregano

Heat oil over a medium heat in a large frying pan or wok. Add onion and cook for 2-3 minutes until it has softened and is starting to turn golden. Add garlic for the last 30 seconds.

Turn the heat up to high and add the meat to the pan, breaking it up with a spoon. Cook until lightly browned.

Add all the vegies, herbs and the tin of tomatoes, and mix well. Cover and let simmer for at least 30 minutes. The longer you leave it, the better it will taste!

Meanwhile, cook the pasta according to packet directions. Drain and mix in with the sauce. Serve with fresh basil, if preferred.

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