Wholemeal Spaghetti Bolognese

Serves: 8
Time: 1 hour 40 minutes

Ingredients

• Wholemeal spaghetti, 1 pkt (500g)
• Chicken fillet, minced, 600g
• Chick peas, rinsed and drained, 1 can
• Lettuce, washed and sliced thinly, 1
• Fresh medium tomatoes, 2kg
• Extra virgin olive oil, 2 tbsp
• Large onions, diced, 4 cups
• Garlic, finely chopped, ¾ cup
• Salt, 1 tsp
• Tomato paste, ¼ cup
• Dried Italian herbs, 1 tsp
• Red cooking wine, ½ cup
• Cider vinegar, 3 tbsp
• Fresh basil, chopped, ½ cup (Optional)
• Black pepper, to taste
• Water, 3-4 cups
• Parmesan cheese (Optional)

Method

1. Halve the tomatoes crosswise and remove the seeds. Coarsely chop the tomatoes and set aside.
2. Bring a large pot of water to a boil. Cook the spaghetti until al dente. Drain and rinse in cold water; set aside to cool.
3. Heat oil in a non-stick saucepan over medium heat. Add garlic and onions and cook until fragrant and lightly golden brown. Add minced chicken, salt, tomato paste and dried Italian herbs and cook, stirring often.
4. Pour in wine and vinegar and bring to a simmer. Add the chopped tomatoes and water, stirring often. Simmer until the tomatoes are soft, about 25 minutes.
5. Remove from the heat; stir in basil and pepper.
6. Add spaghetti to the sauce and mix well.
7. Serve with a topping of some parmesan cheese over a bed of sliced lettuce

Nutrients per serving
Energy: 384 kcal
Protein: 29 g
Total Fat: 6 g
Carbohydrate: 51 g
Sodium: 473 mg
Dietary Fibre: 8 g