Vege Packed Bolognese


  • 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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