Preparation time: 20 minutes
Cooking time: 30 minutes
1 tablespoon extra virgin olive oil
2 stalks celery, finely diced
2 carrots, grated
2 cloves garlic, minced
500 g lean organic ground beef (85 % lean & 15 % fat)
700 g (1 glass jar) organic tomato basil marinara
400 g brown rice and quinoa spaghetti, broken and cooked in boiling water
½ cup grated cheddar cheese
½ cup shredded fresh parmesan
Preheat oven to 180°C (355°F).
Heat oil in a large, deep frying pan over medium heat. Gently fry celery and carrots; cover and cook for 2–3 minutes, or until soft. Add garlic and cook, stirring, for a further minute. Transfer vegetables to a plate; set aside.
Reheat frying pan and cook mince in two batches. Break up with a wooden spoon and brown thoroughly. Add reserved vegetables. Pour in the marinara souce and bring to the boil. Stir well and cook for 5–10 minutes, or until sauce starts to thicken.
Spray a large ovenproof dish with oil. Add cooked pasta and top with hot bolognese sauce; sprinkle cheeses on top. Bake in a moderate oven for 20 minutes, or until cheese is bubbling and slightly golden.
Nutrition (per serve):
Calories 550; Fat 23 g; Sat. Fat 8.3g; Carbs 60.6 g; Sugar 3.9 g; Fiber 5 g; Protein 23.9 g