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‘Fully Loaded’ (with veggies) Spaghetti Bolognese

INGREDIENTS:
- 500gm beef mince
- 15ml vegetable or olive oil
- 1 onion, finely diced
- 1 clove garlic, crushed
- 2 carrots, grated
- 2 sticks celery, finely diced or grated
- 2 medium zucchinis, grated
- 400g pumpkin, grated
- 100gm mushrooms, grated
- 100gm tomato paste
- 1 x 400gm tin crushed tomatoes
- 1 tsp salt
- 500gm spaghetti
- 200gm grated cheddar
METHOD:
- In a large heavy based pan fry the onion, garlic, carrot and celery in the oil until soft and the onion is translucent.
- Add the mince and fry until cooked and beginning to colour.
- Add the tomato paste and fry, stirring constantly for a couple of minutes.
- Add the crushed tomatoes, pumpkin, mushrooms and zucchini and reduce the heat to very low.
- Simmer very slowly for 1.5 – 2 hours, stirring occasionally and topping up with water as necessary to stop the Bolognaise from drying out.
- Bring a large saucepan of water to the boil and cook the pasta according to packet instructions.
- Serve one tenth of the pasta (approx. 100gm) with one tenth of the Bolognese (approx. 100gm) and 20gm of grated cheese.
RECIPE NOTES:
- Consider freezing half the batch or halving the recipe ingredients for a smaller batch.
- Dragon colouring credits, Aluna Bennie Golinski.
NUTRITION: Per Serving
1744
KJ
24.6g
Protein
13.6g
Fat
6.6g
Saturated Fat
46.6g
Carbs
9.4g
Sugars
508mg
Sodium
4.3g
Fibre
NUTRITION: Per 100 grams
564
KJ
8g
Protein
4.4g
Fat
2.1g
Saturated Fat
15g
Carbs
3g
Sugars
164mg
Sodium
1.4g
Fibre