Pasta Bolognaise

This is our take on the traditional bolognaise sauce which uses less but good quality minced meat (or use vegetarian alternative) and adds plant protein through the addition of lentils.

Nutritional benefits:

Using less red meat means affording the lean meat. Cheaper mince often uses  gristle and fatty cuts where the fat needs to be drained away.

The lentils not only add soluble and insoluble fibre essential for good digestive health but a very low fat source of plant based protein as well as being a complex carbohydrate food. Complex carbohydrates take longer to digest so keep you  satiated for longer. They also help to keep the blood sugar levels steady (essential if diabetic). Like all plant foods, they can help to lower the bad LDL cholesterol and raise the heart healthy HDL cholesterol.

The abundance of vegetables and fruit (tomatoes) in this dish make it a source of many vitamins, minerals, soluble fibre and antioxidants which help prevent many diseases and illnesses including type 2 diabetes, heart disease, certain cancers and strokes.

Wholewheat pasta contains more B vitamins than white versions (important for a healthy nervous system), minerals such as copper, selenium, magnesium and manganese as well as insoluble fibre (fibre in the diet can help to lower blood sugar and blood cholesterol levels as well as         maintaining a health digestive system) The refining  process needed to make white pasta, flour and bread removes most of these valuable nutrients which is why we always prefer to use these foods. It is a complex carbohydrate food which releases energy slowly  (unlike refined carbohydrates like pastries, cakes, white bread/pasta, sugar and sugary drinks). Because they take longer to digest, they keep you fuller for longer.