This isn't your standard spaghetti bolognese. By folding in lentils, grated vegetables, and a secret hit of sundried tomato chutney, you get a massive, family-sized meal that’s high in protein and bursting with flavour.

Veggie-Packed Custom Spaghetti Bolognese

A hearty, stovetop-friendly dinner designed to feed four hungry people. This version uses a mix of fresh vegetables and pantry staples to create a thick, satisfying sauce without needing an oven.

Custom Stovetop Spag Bol

A vegetable-packed twist on the classic Italian-style dinner featuring a sweet and savoury chutney kick.

1. Bring a large pot of salted water to the boil and cook the 500g of spaghetti according to the packet instructions. Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon of oil in a large skillet or pot. Dice one onion and sauté until softened.
3. Add 500g of beef mince to the pan, browning it thoroughly and breaking it apart as it cooks.
4. Grate 200g of carrots and 200g of courgettes. Add them to the pan along with a drained 400g tin of brown lentils. Cook for 5 minutes.
5. Stir in 400g of chopped tomatoes, 500g of tomato passata, and the jar of sundried tomato & olive chutney.
6. Simmer the sauce for 15-20 minutes over medium-low heat until the vegetables are tender and the sauce has thickened.
7. Toss the sauce with your cooked spaghetti and serve immediately.

Prep time: 10 mins | Cook time: 30 mins

Shopping List

• 500g Beef mince
• 400g Brown lentils (in brine)
• 200g Carrots
• 200g Courgettes
• 260g Sundried tomato & olive chutney
• 500g Spaghetti pasta
• 400g Chopped tomatoes
• 500g Tomato passata
• 1kg Brown onions
• 400g Baked beans in tomato sauce
• 400g Tinned spaghetti in tomato sauce
• Cooking oil
• Salt and pepper

Cooking Tips & Tricks

• The "Hidden" Veg Hack: Grating the carrots and courgettes finely means they melt into the sauce as it simmers—perfect for picky eaters who aren't fans of chunky vegetables.
• Texture Boost: Adding lentils not only stretches the meat further but adds a great earthy texture and extra fibre to the meal.
• Leftover Love: This sauce tastes even better the next day. If you have leftovers, use the extra tinned spaghetti or baked beans to create a "Jaffle" or toasted sandwich filling for lunch.
• Stovetop Only: If you're short on pots, you can cook the sauce first, set it aside, and use the same pot to boil your pasta to save on the washing up.

Nutrition Estimate

Per serving: 680 Calories | 38g Protein | 18g Fat | 85g Carbohydrates