Vegetable loaded spaghetti Bolognese
This recipe for spaghetti bolognese is great for the fussy eaters who don't like to eat their greens. The recipe is also convenient for the person who doesn't want to be spending hours cooking the vegetables, protein and carbohydrates. The vegetables I list are just a few examples of what you can use. Please feel free to get creative and use what you have in your fridge and freezer.
Serves: 4-6 depending on the amount of vegetables that are used
- 1 zucchini
- 1 cup of spinach fresh or frozen
- 1 carrot
- 1/2 head of broccoli
- 1 litre Napoletano sauce
- 300 grams beef mince
- 1 glove garlic finely chopped
- 1/2 brown onion finely chopped
- 1 tablespoon olive oil
- 1 pack of your choice of pasta or zucchini noodles
- Parmesan or cheese alternative for topping
- 2 bay leaves
- Salt and pepper if needed at the end
- Use a grater or food processor to get all the vegetables except the onion and garlic into a fine almost unrecognisable consistency.
- In a deep pot on medium heat pour in the olive oil, garlic and onion saute for a couple of minutes.
- Add in the mince making sure to break it down and have no clumps.
- Once the meat has almost cooked add in the vegetables and stir through. Cook for a couple of minutes.
- Add the Napoletano sauce and bay leaves then reduce heat to a simmer for 30-40 minutes.
- If the sauce reduces too much add 1/4 water at a time. If there is too much liquid and the mixture isn't coming together leave it to simmer longer and reduce it further.
- When the sauce is almost ready, remove bay leaves and cook your desired pasta then serve with your favourite cheese.
This recipe can sometimes produce more than required so it's great to freeze for later.