A true Italian classic which has been given a healthy makeover with a few simple ingredient swaps. Using succulent turkey, light olive oil and wholewheat spaghetti, makes this a wholesome dish that’s gorgeous.
- Heat the oil in a large, non-stick, heavy-bottomed saucepan. Add the onion, celery and 2 tablespoons water and fry for 5 minutes or until the vegetables have softened. Add the courgette and fry for another 2-3 minutes.
- Add the mince and garlic and fry for another 3-4 minutes, stirring frequently or until the mince has broken up and is starting to brown. Stir well.
- Add the grated carrot and 150ml of the beef stock or red wine, if preferred, and simmer for 3-4 minutes.
- Then add the tinned tomatoes, 450ml (3/4 pint) beef stock and the bay leaves and bring to the boil. Cover with a lid, turn down the heat to medium-low and leave to simmer for 45 minutes, stirring occasionally.
- Remove the lid and cook for another 10-15 minutes, or until the liquid has reduced and thickened to desired consistency.
- Cook the spaghetti according to packet instructions, drain and divide between 6 plates. Place a spoonful of Bolognese on top of each plate, scatter with basil leaves and Parmesan shavings.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.