Healthy Spaghetti Bolognese

Healthy Spag Bal

This Italian classic has been given a healthy makeover thanks to a few healthy swaps in the ingredients list. Turkey, light olive oil and whole wheat spaghetti make this a wholesome and tasty dish.

Prep time: 35 minutes

Cook time: 60 minutes

Servings: 6 people


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  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. 



1 tsp light olive oil
1 medium onion, finely chopped
1 celery sticks, finely chopped
1 medium courgette, finely diced
400g turkey mince
2 garlic cloves, peeled and finely chopped
1 large carrot, grated
600ml beef stock
150ml red wine (optional)
1 x 400g tin chopped tomatoes
2 bay leaves
300g wholewheat spaghetti
Basil leaves, to serve
Parmesan shavings, to serve