The power of spaghetti bolognese should never be underestimated. Its speed, power and ability to camouflage a gazillion delicious vegetables underneath its deliciousness is nothing short of superhero-esque. Young vegetable dodgers will be entranced at the dinner table and taken in by its tummy filling powers. 💪and all made in only 30 minutes

Ingredients

  • 1 x onion diced
  • 2 small carrots finely chopped
  • 1 stick of celery finely chopped
  • 1 zucchini finely chopped or coarsely grated
  • 3 cloves of garlic
  • 1 small bunch of parsley
  • 400 gm lean mince (beef, pork & veal, turkey) or if vegetarian swap meat for 1 cup mushrooms and 1 x can red kidney beans drained and rinsed
  • 1 x 400gm tin of chopped tomatoes
  • 1/2 cup red wine (optional- you can drink it instead if you like)
  • 2 cups stock (or 2 x cups warm water with 2 tbl stock powder
  • 2 tablespoons tomatoe paste
  • 1 x teaspoon of Italian dried herbs or 2 tbl fresh chopped oregano or basil
  • 1/2 teaspoon of sugar
  • Salt & pepper
  • Parmesan cheese grated to serve

Method

1. In a large pan heat 4 tablespoons of olive oil to medium-high heat 
2. Add onion, carrot and celery and saute for 6 minutes until softened. Add garlic and saute stirring continually.
3. Add meat and cook until browned
4. Now add the zucchini, oregano or dried herbs, wine, tomatoes and stock. Stir to combine. place lid on and reduce the heat to medium. When the sauce has thickened slightly add the paste, sugar and stir through the sauce until combined. Add salt and pepper to taste
4. Prior to serving add chopped parsley
5. Serve with pasta cooked according to instructions and shaved parmesan cheese