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Spaghetti Bolognese is my kids favourite dinner, they would happily eat it each week if I planned it. I usually double this recipe and either freeze it or plan to have it in a different meal later that week (left overs).
Vege Packed Bolognese
- Total Time: 50 mins
- Yield: 5 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 500g lean minced beef
- 2 cloves garlic, crushed
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 1/2 zucchini, grated
- 100g mushrooms, finely diced
- 1/2 cup (125ml) red wine
- 700ml tomato passata
- 800g chopped tomatoes
- 1–2 teaspoons beef stock powder
- 2 teaspoons dried oregano
- 2 bay leaves
Instructions
- Heat oil in a large frypan/saucepan over medium heat
- Cook the onion until softened
- Add the minced beef and cook until just brown
- Break up mince lumps
- Add garlic, carrot, zucchini, celery and mushrooms to pan
- Cook stirring for 5 minutes or until vegetables have softened
- Pour in the wine and bring to the boil
- Add passata, tomatoes, stock, oregano and bay leaves, sitr through
- Simmer, uncovered, for 25-30 minutes or until thickened
- Remove bay leaves and serve.
Notes
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- Prep Time: 5 mins
- Cook Time: 45 mins
