Vegetable Packed Bolognese


This makes at least enough to cover 6 bowls of pasta! Although I don't have 6 people eating, I always like to make more sauce then needed so I can freeze the rest for a quick and easy dinner on a busy night. If you're a parent of some fussy eaters, there is a super easy way to add in veggies - GRATE them! Grating veggies will become super soft and almost un-noticeable in a pasta sauce... try this instead of dicing :) 

2 small celery stalks, diced
500g organic lean beef mince (uncooked)
1 zucchini, diced
5 small button mushrooms, chopped finely
1 small carrot, diced
1 medium brown onion, diced
2 garlic cloves, crushed
1-2 cups of baby spinach
2 tablespoons olive oil
500ml of Pasatta sauce
400ml beef stock
2 bay leaves
Pinch of salt
Pinch of pepper
1/2 tbsp of dried oregano


  1. On a large hot non stick pan, heat olive oil.
  2. Add onion, garlic and chilli and cook for 1-2 minutes or until onions begin to brown.
  3. Add in lean beef mince. Using a spatula, seperate the mince into small pieces and cook until browned. 
  4. Add mushroom, carrot, zucchini and celery and cook for 10 minutes, or until the vegetables soften.
  5. Add Passata sauce, bay leaves, spinach, salt, pepper, dried oregano and beef stock to the mix and stir through. Taste here! If you need more salt, add it! 
  6. Let sauce mixture simmer for 30 minutes over low heat.
  7. Add to pasta and top with parmesan.