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.
Mediterranean Lamb & Eggplant Bolognese
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 1 large eggplant (about 1 1/4 pounds), trimmed and diced
- 1/2 pound ground lamb
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 2 cups canned, jarred or boxed no salt added diced tomatoes
- 1 tablespoon no salt added tomato paste
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 8 ounces whole-grain spaghetti
- 2 ounces crumbled feta cheese
- 2 tablespoons chopped fresh mint leaves
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: 480; Total Fat: 17g; Saturated Fat: 8g; Monounsaturated Fat: 6g; Cholesterol: 54mg; Sodium: 461mg; Carbohydrate: 59g; Dietary Fiber: 11g; Sugar: 12g; Protein: 20g
Nutrition Bonus: Potassium: 431mg; Iron: 22%; Vitamin A: 17%; Vitamin C: 43%; Calcium: 12%