@goodhealthbygoodfood: Hungry? Want something simple and nourishing that's a good old comfort-food classic? @healthbycaroline has it sorted. Save this recipe (below) for your next dinner crisis, and follow @goodhealthbygoodfood for more nutritionist-approved easy meals. Hungry by Caroline Hanna is available from Octopus Publishing, £26 Nutritionist’s 7 Plant Points Spag Bol Serves 6 500g 5% fat beef mince 1 tbsp dried mixed herbs 2 large carrots, chopped 2 large red onions, chopped 3 celery sticks, chopped 200g button mushrooms, chopped 4 garlic cloves, minced 2 × 400g cans chopped tomatoes 400g can brown lentils, rinsed and drained 2 tbsp balsamic vinegar 2 bay leaves 1 tbsp tomato ketchup 300ml beef stock 500g dried wholemeal spaghetti parmesan, to serve (optional) 1 Put your mince in a large casserole dish and cook over a low heat for 6-8 mins, breaking it up with a wooden spoon, until browned. 2 Once the mince is browned all over, add the mixed herbs and stir for a minute, then add the chopped carrots, onions, celery, mushrooms and garlic. Cook for 10 mins, stirring regularly, until softened. 3 Add the chopped tomatoes and lentils, then stir everything to combine. Add the balsamic vinegar, bay leaves, tomato ketchup and stock. 4 Stir well, bring the sauce to the boil, then reduce to a simmer. Cover with a lid and allow to cook for at least 1 hr, stirring regularly so it doesn’t stick to the bottom. If it looks too dry at any point, add a splash of water. 5 Meanwhile cook the spaghetti following pack instructions, then drain. Serve the spaghetti topped with the bolognese and finish with a grating of parmesan, if you like. #pasta #Foodie #healthyeating #comfortfood #healthymeals #homecooking

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Tuesday 25 August 2026 16:30:07 GMT