I would never, ever give up pasta forever, so why not make it fit into my healthy, balanced life? I sneak vegies into my sauce and love to serve my vegie-full bolognese with salad and pasta. If you want more vegies, dish up half the bowl with pasta and the other side with whatever vegies are around: spiralised carrots or zucchini (courgettes), shredded lettuce leaves, steamed vegies.
everyday option • dairy free • heart healthy • healthy ageing • diabetes friendly • nut free
PREP TIME: 2 MINUTES
COOKING TIME: 25 MINUTES
- 1 brown onion, coarsely chopped
- 1 carrot, coarsely chopped
- 250 g (9 oz) button mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste (tomato concentrate)
- 2 garlic cloves
- 1/2 teaspoon salt
- 400 g (14 oz) minced beef
- two 400 g (14 oz) tins of chopped tomatoes
- 2 tablespoons balsamic vinegar
- 500 g (1 lb 2 oz) wholemeal spaghetti (gluten-free if desired)
- handful of basil leaves, to serve
Put the onion, carrot and mushrooms in a food processor and blitz until finely chopped. Alternatively, finely chop all the vegetables.
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.
Add the tomato paste, garlic and salt, stir well, and cook for a further 3 minutes.
Add the beef, breaking up lumps, and stir it through the vegetables. Cook for 5 minutes.
Add the tomatoes and balsamic vinegar and cook for a further 10 minutes.
Cook the spaghetti and sevr it with the sauce and fresh basil on the top.
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).