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 than 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 :)
ingredients
Tap an ingredient to tick it off as you go.
method
Tap a number when you've finished that step.
On a large hot non stick pan, heat olive oil.
Add onion, garlic and chilli (if using) and cook for 1-2 minutes or until onions begin to brown.
Add in lean beef mince. Using a spatula, separate the mince into small pieces and cook until browned.
Add mushroom, carrot, zucchini and celery and cook for 10 minutes, or until the vegetables soften.
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!
Let sauce mixture simmer for 30 minutes over low heat.
While the sauce simmers, cook the pasta according to packet instructions and drain.
Add the sauce to the pasta and top with grated parmesan.
