To up your 5-a-day vegetable intake in this pasta bolognese, why not add chopped celery and carrot when frying the mushrooms and cook the sauce for an extra 5 mins, to give the carrot enough time to soften.
500g pack lean beef mince (5.1% fat)
handful sliced mushrooms
2 garlic cloves, crushed
3 tbsp sun-dried tomato purée
400g can chopped tomatoes
glass red wine or 150ml/¼pt beef stock
1 tsp mixed dried herbs
handful basil leaves, torn, to serve
Brown the beef in a large frying pan for 5 mins, then throw in the mushrooms and soften for 3 mins. Stir in the garlic and sun-dried tomato purée and cook for 2 mins. Add the tomatoes, wine or stock, dried herbs and seasoning. Bring to the boil, then simmer for 10 mins.
While the sauce is simmering, cook the pasta as per pack instructions, drain, then serve with the sauce and torn basil leaves scattered on top.
574 kcalories, protein 41g, carbohydrate 81g, fat 11g, saturated fat 3g, fibre 4g, sugar 6g, salt 0.56g