Vege Packed Bolognese

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

  • Author: Katrina
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 5


  • 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
  • 12 teaspoons beef stock powder
  • 2 teaspoons dried oregano
  • 2 bay leaves


  1. Heat oil in a large frypan/saucepan over medium heat
  2. Cook the onion until softened
  3. Add the minced beef and cook until just brown
  4. Break up mince lumps
  5. Add garlic, carrot, zucchini, celery and mushrooms to pan
  6. Cook stirring for 5 minutes or until vegetables have softened
  7. Pour in the wine and bring to the boil
  8. Add passata, tomatoes, stock, oregano and bay leaves, sitr through
  9. Simmer, uncovered, for 25-30 minutes or until thickened
  10. Remove bay leaves and serve.


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Kate March 9, 2014 - 11:58 AM

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! 🙂

Kat - The Organised Housewife March 9, 2014 - 8:31 PM

Oops! Thanks for that! Yes, it’s so good to pad out the meat and get some more veggies into the family!

Beryl Newton May 5, 2017 - 12:27 PM

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



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