Healthy spaghetti bolognese

Serves 2

Cook time: 45 | Prep time: 10 minutes | Total time: 55 minutes

I made this gluten free spaghetti Bolognese a little bit differently to how I usually do, to incorporate other flavours and nutrition profile. This spag bol was really tasty, and it’s always nice to eat something you really enjoy and know that it’s packed with anti-inflammatory and anti-oxidant properties.

What you’ll need

For the sauce:

350g tomatoes

300ml hot water

100ml red wine

Pinch of salt

1 tsp oregano

½ tsp thyme

1 tsp garlic powder

30g grated ginger

For the rest:

½ red onion

100g chestnut mushrooms

3 crushed cloves of garlic

250g 5% fat beef

½ tsp coarse black pepper

1 tsp smoked paprika

½ tsp turmeric

100g chopped tender stem broccoli

100g gluten free spaghetti

Method

1.       To a pot at your tomatoes, hot water, red wine, salt, oregano, thyme, garlic powder and ginger. Leave the sauce to simmer for around 30 minutes on a medium heat

2.       While the sauce is reducing (we want this to be about 50% reduced), take your onion, mushrooms, garlic cloves, beef, paprika, and turmeric, and fry off for a few minutes on a high heat. Mix the meat well to distribute the spices evenly

3.       Once you’re happy with your meat, turn the heat down under your meat, press out the tomatoes, and add the tomatoes to the meat mixture and cover for 6 minutes

4.       After the 6 minutes add your broccoli and spaghetti and cover for 9 minutes

***If you are thinking about a major diet change, please consult your GP first and do your research***

Click here for Eat Well with the NHS