Recipe

Veg Packed Bolognese

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Veg Packed Bolognese

Spaghetti coated in a saucy mince sauce, with carrots, celery, courgettes and rosemary. Comfort in a bowl!




Ingredients to serve 2

  • ½ x onion – small dice
  • 250g x beef mince
  • ½ stick x celery – dice finely
  • 1 x carrots – small dice
  • 100g x button mushrooms – quartered
  • 1 x courgettes – small dice
  • 3g x fresh rosemary – chop leaves finely
  • 1 clove x garlic – chopped
  • 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 – small dice
  • 150g x spaghetti
  • ½ sachet x Beef Stock
  • ½ tbsp x Sundried Tomato Pesto
  • 10g x Grated Parmesan
  • butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • Sugar/Sweetener (from your pantry)

Ingredients to serve 4

  • 1 x onion – small dice
  • 500g x beef mince
  • 1 stick x celery – dice finely
  • 2 x carrots – small dice
  • 200g x button mushrooms – quartered
  • 2 x courgettes – small dice
  • 5g x fresh rosemary – chop leaves finely
  • 2 cloves x garlic – chopped
  • 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 – small dice
  • 300g x spaghetti
  • 1 sachet x Beef Stock
  • 1 tbsp x Sundried Tomato Pesto
  • 20g x Grated Parmesan
  • butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • Sugar/Sweetener (from your pantry)

Method

Step 1

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

Step 2

Bolognese: Heat a large frying pan over med-high heat, add a drizzling of olive oil and once your pan is hot add your beef mince (breaking it into small pieces as you add it). Fry for 3-4 minutes without moving it around until it crisps slightly then break it up with a wooden spoon and continue frying for 3-4 minutes until slightly crisp. Transfer your mince to a plate. To the same pan add your butter lower your heat to low-medium and add all your diced onions, celery, carrots, courgettes, quartered button mushrooms, chopped garlic, and chopped rosemary and cook for 4-5 minutes until lightly browned. Proceed to add your diced tomatoes, tomato paste, passata, beef stock, sundried tomato pesto, and boiling water and cook for 5-6 minutes, add more water if need be until your vegetables are cooked and your sauce has come together, balancing any tartness with a bit of sugar or sweetener. Lastly, taste and season with salt and pepper.

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 and once more taste for seasoning if need be.

Step 4

Serve the saucy spaghetti and bolognese in a bowl, sprinkling over your parmesan.