- 2tsp olive oil
- 500g lean beef mince
- 100ml red wine
- 1tbsp dijon mustard (see tip)
- 40g no-added-salt tomato purée
- 400g can no-added-salt chopped tomatoes (see tip)
- Bunch spring onions, green parts only, thinly sliced
- 100g baby spinach, roughly chopped
- 2tsp dried oregano
- 2tbsp chopped fresh basil leaves, plus extra leaves to serve
- 200g gluten-free spaghetti (see tip)
- 300g baby carrots, scrubbed and trimmed, or sliced carrots
- 300g green beans, trimmed and sliced
- 30g parmesan, shaved, to serve
- Heat the olive oil in a large non-stick frying pan over a medium heat. Cook the mince, breaking it up with a spoon, for 4–5min until browned. Add the red wine, mustard and tomato purée and bubble for 1 min.
- Add the chopped tomatoes, 100ml water, onion greens, spinach and oregano. Stir well to combine, then reduce the heat to medium-low and simmer for 20–30 min, stirring occasionally, until the meat is very tender. Season with black pepper and stir in the chopped basil.
- Meanwhile, cook the spaghetti according to the pack instructions, then drain well. Steam, boil or microwave the carrots and beans for 2–3 min until tender.
- Divide the pasta among 4 plates. Top each with some bolognese, a sprinkling of parmesan and extra basil leaves, then serve with the vegetables on the side.
Tip Check the mustard doesn’t contain garlic powder, and the chopped tomatoes and spaghetti don’t contain onion or garlic powder, soya flour or chickpea flour.