Hearty Bolognese

A gentle, nourishing meal featuring lean lamb, kidney beans, and orzo—rich in protein and essential nutrients for strength and wellbeing.

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30 minutes
Serves 4
3.5 of 5 a day

Nutrition: Per serving

Kcal355
Fat9.2g
Salt0.22g
Sugar9.7g

Recipe by: Gopi Chandratheva | Registered nutritionist

Ingredients

1 tsp olive oil
2 garlic cloves, chopped
1 white onion, chopped
1 carrot, grated
200g lean lamb mince
400g kidney beans, rinsed and drained
300g canned garden peas, rinsed and drained
400g chopped tomatoes
120ml water
2 tsp harissa or chilli paste
1 tsp dried mixed herbs
1 tsp paprika
Black pepper
200g orzo pasta
2 tbsp natural yoghurt
20g fresh parsley

Method

Heat a pan with the oil. Fry the garlic and onions until golden.
Add the carrots and mince, stirring to combine. Then, add the kidney beans, peas, tomatoes and measured water, and mix together.
Season the Bolognese with harissa, mixed herbs, paprika and black pepper and simmer for 15-20 minutes until thickened.
Cook the orzo pasta in a pan of boiling water. Add enough water to cover the pasta and cook until al dente for 8-10 minutes. Drain and set aside. Avoid overcooking the orzo as it can stick together.
Serve the orzo pasta in a bowl and top with some of the Bolognese sauce. Add a dollop of yoghurt and garnish with parsley. Alternatively, mix the orzo into the Bolognese.

Instead of orzo, you can use brown rice or wholewheat pasta. You can serve this Bolognese with a sweet potato or a jacket potato. For a plant-based alternative, use vegetarian mince or pulses (like lentils) as an alternative.