Lower Fat Higher Fibre Beef Bolognese Sauce
Elevate your classic comfort food game with this Lower Fat Higher Fibre Beef Bolognese Sauce—a healthier twist on the traditional favorite. Packed with lean ground beef, hearty green lentils, and an abundance of finely diced vegetables like carrots, celery, and spinach, this recipe combines rich flavor with added nutritional benefits. Simmered to perfection with aromatic herbs like oregano, basil, and bay leaf, this sauce achieves a velvety texture and deep, satisfying taste. The inclusion of lentils not only boosts the fiber content but also adds a subtle earthiness that pairs beautifully with wholegrain pasta or zucchini noodles. Whether you're looking to maintain a balanced diet or simply experiment with lighter comfort food, this nutrient-packed Bolognese is quick to prepare, taking just 15 minutes to prep and 40 minutes to cook. Perfect for a family dinner or meal prep, this sauce will quickly earn a spot on your weekly menu!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 500 grams lean ground beef (5% fat or less)
- 1 medium onion, finely chopped
- 2 medium carrots, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 400 grams canned chopped tomatoes (no added salt)
- 250 milliliters low-sodium vegetable stock
- 150 grams cooked green lentils (drained)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt (optional or to taste)
- 50 grams baby spinach, roughly chopped
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the lean ground beef. Cook until the beef is browned, breaking it up into small pieces with a spoon, about 5 minutes.
Stir in the tomato paste, cooking for 2 minutes to deepen its flavor.
Add the canned chopped tomatoes, vegetable stock, cooked lentils, oregano, basil, bay leaf, ground black pepper, and salt (if using). Stir well to combine.
Reduce the heat to low and let the sauce simmer gently for 30 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
Five minutes before the sauce is done, stir in the chopped baby spinach and allow it to wilt.
Remove the bay leaf before serving.
Serve over your choice of wholegrain pasta or courgetti (zucchini noodles) for added fiber.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 32.6 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 400 mg | 31% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4758 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
