This beef spaghetti Bolognese recipe is the pasta you love, with a big dose of veggies to make it delicious and nutritious. This delicious recipe comes from our Fernwood Pulse program - our online food, fitness, and wellness hub, packed with hundreds of recipes, at home workouts, yoga flows, meditations, online live chat with our fitness coach and nutritionist, and more.
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- ½ tbsp olive oil
- 100g brown onion
- 100g celery
- 1 clove garlic
- 200g red capsicum
- 50g carrot
- ½ tsp dry mixed herbs
- 140g extra lean beef mince
- Salt and pepper to taste
- 400g diced tomatoes (canned)
- 60g pasta (wholemeal)
- 200g zucchini
- Finely chop the onion, celery, garlic and capsicum. Shred the carrot.
- Heat the oil in a non-stick, heavy-base large saucepan over a medium to low heat. Add the vegetables and mixed dry herbs. Cook for about 5 minutes.
- Add the mince to the saucepan. Cook, stirring for another 5 minutes. Add salt and freshly ground pepper.
- Add canned tomatoes, 100ml of water and bring the sauce to a boil. Decrease heat to low, cover and cook for another 30 minutes.
- Slice zucchini into long zoodles. Cook the pasta in salty water until just cooked. Add zucchini zoodles in the last minute of cooking.
- Serve in two bowls, topped with the sauce. Enjoy!
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