We took everybody’s favourite spaghetti bolognaise to the next level by adding fennel, chili and an abundance of vegetables. Also handy for tricking innocent people into upping their veg intake.

Serves 4


2 stalks celery
1 carrot, grated
2 cloves garlic, crushed
1 onion, finely chopped
1 tsp dry chili (or half a fresh one)
1 tbsp fennel seeds, crushed
500g lean mince meat (turkey, beef, chicken)
2 tbsp tomato paste
2 tbsp balsamic vinegar
2x tins 400g chopped tomatoes
Handful kale or spinach, chopped

To serve

Parsley, chopped
Cooked brown rice or zucchini noodles
Parmesan cheese, grated


Heat a non-stick saucepan on medium, adding a dollop of olive oil. Add celery, carrot, garlic and onion,  cooking for 3-4 minutes until softened.

Add fennel seeds and chili, cooking until fragrant. Add salt and pepper to taste.

Mix lean mince meat in the saucepan with the vegetables and brown.

Add tomato paste, balsamic vinegar and chopped tomatoes. Simmer for 20 minutes.

Stir through a handful of kale or spinach to bulk up your greens.

Serve over top cooked brown rice or zucchini noodles. Sprinkle parsley and freshly grated Parmesan.