Enjoy this healthy dinner recipe taken from RTE's Operation Transformation
200g lean steak mince
1 red pepper
150g mushrooms (chestnut or ordinary)
½ tsp dried basil
½ tsp dried oregano
½ tsp dried parsley
2 tbsp tomato puree (30g)
¼ chicken stock cube
150ml boiling water
400g tin chopped tomatoes
½ tsp Worcestershire sauce (2.5g)
100g wholewheat spaghetti
sea salt and freshly ground black pepper
Heat a large non-stick frying pan over a medium heat. Tip in the mince and cook for about 5 minutes until well browned, breaking up any lumps with a wooden spoon.
Cut the onion in half and peel off the skin, then finely chop. Cut the pepper in half and remove and discard the core and seeds, then cut into bite-sized pieces. Trim the mushrooms and cut into slices. Add the vegetables to the mince, stirring to combine. Season lightly with salt, if using and pepper to taste and cook for another 3-4 minutes until the vegetables have softened.
Sprinkle the herbs over the mince and vegetable mixture and then stir in the tomato puree and cook for another minute, stirring. Dissolve the chicken stock cube in the boiling water and stir into the pan. Allow to bubble down, then add the tomatoes and Worcestershire sauce. Bring to the boil, then reduce the heat and simmer very gently for at least 30 minutes or up to 1 hour is best until the mince is meltingly tender and piping hot, stirring occasionally with a wooden spoon to ensure it does not stick to the bottom of the pan.
Meanwhile, cook the spaghetti in a large saucepan of boiling water with a pinch of salt, if using and cook for 10-12 minutes or according to packet instructions. Drain in a colander in the sink and return to the pan. Fold in the Bolognese sauce until evenly combined and then divide among bowls to serve.