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
Serves: 5
Prep Time | Cook Time | Total Time |
5 mins | 45 mins | 50 mins |
Ingredients
- 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.
By Kat – The Organised Housewife
3 comments
The instructions don’t mention the zucchini? But I assume you put it in with the carrot etc.
I use a virtually identical recipe but I also add finely diced red capsicum. I use a whole zucchini and I grate rather than dice the carrot – it adds a lovely sweetness and is undetectable in the sauce!
So much healthier this way, and stacks cheaper as you’re using less meat. Winner! 🙂
Oops! Thanks for that! Yes, it’s so good to pad out the meat and get some more veggies into the family!
I have to take a meal for a hot pot and one lady can’t eat onions, garlic, capsicum and some herbs . Can anyone suggest what I could use to flavour it
Beryl