Beef Spaghetti Bolognese (with 5 veggies)
April 23, 2022
This is another super quick and simple recipe, you can have it ready in 20 minutes. Or, even better, make it in advance and then reheat when needed or freeze the bolognese in portions for the future. You can very easily add or take out some of the vegetables, and to adjust to gluten free or vegan you could use lentils instead of the mince, and use GF flour and spaghetti.
Ingredients
- a tbsp Olive Oil
- a small Onion finely diced
- 3 Garlic Cloves finely diced
- a large Carrot finely diced
- a small Sweet Pepper finely diced
- 3 Mushrooms finely diced
- half a Courgette finely diced, (you could peel it to reduce the green colour)
- a tsp Ground Cinnamon
- a pinch Rosemary dried or fresh
- 500 g Beef Mince
- a tbsp Plain Flour
- a jar Tomato Sauce I use organic tomato pasta sauce, but tinned tomatoes would work too
- 300 g Spaghetti
- 2 tbsp Parmesan
Instructions
- Add your olive oil, onion and carrot to a large sauce pan over a medium heat. Cook for 5 minutes, stirring occassionly to avoid it sticking.
- Add in your mushrooms, pepper and courgette and stir again. Add in your cinnamon and rosemary.
- Cook your spaghetti in boiling water, as per pack instructions.
- After about a further 5 minutes, or once the vegetables have softened, remove them from the pan and into a bowl.
- Add your beef mince to the pan and increase the heat a little, once it has browned all over add in your flour and stir.
- Add your vegetables back to the mince, and pour in the tomoto sauce. Depending on how thick you like your bolognese you could add a splash of water at this point. Leave to simmer over a low heat until you're ready to serve.
- Top with some parmesan and enjoy!