Fun fact: January 4 is National Spaghetti Day in the U.S.! To celebrate, cook up Clean Eating’s Mediterranean-inspired Bolognese — it’s made with whole-grain spaghetti, ground lamb and eggplant for rich, meaty flavor and texture. Not a fan of lamb? Sub it out for ground beef instead.
In a large nonstick skillet on medium, heat oil. Add onion and eggplant. Sauté, stirring often, until softened and beginning to brown, 8–10 minutes. Increase heat to medium-high. Add lamb, garlic and salt and cook for about 5 minutes, breaking up with a wooden spoon, until lamb is browned. Add tomatoes, tomato paste, vinegar, oregano, cinnamon, pepper and 1/2 cup water. Reduce heat to medium-low, and simmer until eggplant is tender, about 15 minutes. Meanwhile, cook pasta according to package directions. Drain; divide among serving bowls. Spoon Bolognese over pasta, and sprinkle cheese and mint over top. Serves: 4 | Serving Size: 1 cup spaghetti + 1 cup bolognese Per serving: Calories: 481; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 7g; Cholesterol: 54mg; Sodium: 443mg; Carbohydrate: 59g; Dietary Fiber: 13g; Sugar: 12g; Protein: 21g Nutrition Bonus: Potassium: 859mg; Iron: 20%; Vitamin A: 11%; Vitamin C: 31%; Calcium: 11% Mediterranean Lamb & Eggplant Bolognese
Ingredients
Directions
Nutrition Information