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Tips
- If you have fussy eaters, blitz the vegies a little finer so they are more hidden.
- This bolognese is ideal for easy meal prep, so whip up a whole batch (or two or three!) ahead of a busy week. Freeze the extras.
- The longer you cook bolognese, the tastier it becomes; if you have time, simmer it for an hour in total (check regularly and add a little water if necessary to ensure it doesn’t burn).
Veggie-full beef bolognese with spaghetti recipe
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
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Put the onion, carrot and mushrooms in a food processor and blitz until finely chopped. Alternatively, finely chop all the vegetables.
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Heat a large saucepan over medium-high heat and add the olive oil. When the oil is hot, add the chopped vegies and cook for 5 minutes, stirring, until caramelised.
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Add the tomato paste, garlic and salt, stir well, and cook for a further 3 minutes.
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Add the beef, breaking up lumps, and stir it through the vegetables. Cook for 5 minutes.
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Add the tomatoes and balsamic vinegar and cook for a further 10 minutes.
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Meanwhile, cook the spaghetti according to the packet directions. Divide the spaghetti between plates and top with the sauce. Serve with fresh basil.
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Image and recipe from Nude Nutritionist by Lyndi Cohen, Murdoch Books, RRP $35.00. Photography: Cath Muscat, Leah Stanistreet and Luca Prodigo
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