Vegetable Packed Bolognese

ingredients

• 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
• 1 small red chilli, finely chopped (optional)
• 2 garlic cloves, crushed
• 1-2 cups of baby spinach
• 2 tablespoons olive oil
• 500ml of passata sauce
• 400ml beef stock
• 2 bay leaves
• Pinch of salt
• Pinch of pepper
• 1/2 tbsp of dried oregano
• 500g spaghetti (or pasta of your choice)
• Grated parmesan, to serve

method

1. On a large hot non stick pan, heat olive oil.
2. Add onion, garlic and chilli (if using) and cook for 1-2 minutes or until onions begin to brown.
3. Add in lean beef mince. Using a spatula, separate 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. While the sauce simmers, cook the pasta according to packet instructions and drain.
8. Add the sauce to the pasta and top with grated parmesan.