Recipe

Veg Packed Bolognese

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Veg Packed Bolognese

Spaghetti and a saucy mince mix served in a bowl.




Ingredients to serve 2

  • ½ x onion – peel & chop finely
  • 250g x beef mince
  • ½ stick x celery – dice finely
  • 1 x carrots – peel & grate coarsely
  • 100g x button mushrooms – chop finely
  • 1 x courgettes – trim ends & grate coarsely
  • 3g x fresh rosemary – chop leaves finely
  • 1 clove x garlic – peel, grate finely & chop
  • ½ sachet x tomato paste
  • ½ cup x passata
  • 1 x bay leaves
  • 1 cup x boiling water (for the mince mix)
  • 1 x tomatoes – cut into cubes (½ cm)
  • 150g x spaghetti
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel & chop finely
  • 500g x beef mince
  • 1 stick x celery – dice finely
  • 2 x carrots – peel & grate coarsely
  • 200g x button mushrooms – chop finely
  • 2 x courgettes – trim ends & grate coarsely
  • 5g x fresh rosemary – chop leaves finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 sachet x tomato paste
  • 1 cup x passata
  • 2 x bay leaves
  • 2 cups x boiling water (for the mince mix)
  • 2 x tomatoes – cut into cubes (½ cm)
  • 300g x spaghetti
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Bolognese: Place a large pot on medium-high heat with a knob of butter. When the butter has melted, add the onion with a pinch of salt and cook for 5 minutes. Add the mince, season with salt and pepper and break it up with a spoon. Brown for 3 minutes, then add the celery, carrots, mushrooms, courgettes and rosemary and sauté for 5 minutes until softened. Add the garlic and tomato paste and cook for 30 seconds before adding the passata, bay leaves, boiling water (see quantity above) and tomatoes. Simmer (gently boil) for 10 minutes until the sauce thickens. Season to taste.

Step 3

Spaghetti: Boil the kettle. Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the spaghetti and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together. Toss the spaghetti through the bolognese.

Step 4

Serve the saucy spaghetti and bolognese in a bowl.