Do you put veggies in your Spaghetti Bolognese?
Spaghetti Bolognese or “Spag Bowl” as it gets called in our household is one of my all time favourite meals. I have many fond childhood memories of family dinners that revolve around the meal. Over the years I have made many different Spaghetti Bolognese recipes and I love trying out new ingredient combinations. Once some family friends and I had a competition to see who made the best version because we all had different recipes that included a variety of ingredients ranging from adding curry to vegemite. No one won the competition we all were bias and said our own recipe was the best. It ended with us all consuming way too much and having left overs for days. Good times. 🙂
I find it to be a meal that generally lacks vegetables. So my latest version that I absolutely love to cook contains quiet a lot of veg. But once added the veggies cook down and are nicely hidden. And it is a great way to get added vitamins and nutrients into your meal. 👌
- 400g mince (beef, turkey or chicken- preferably grass fed or organic)
- 1 tbsp extra virgin olive oil
- 1 medium carrot (grated)
- 1 medium zucchini (grated)
- 1 small capsicum (diced)
- 1 small onion (diced)
- 5 tomatoes (diced)
- 4 cloves garlic (crushed)
- Handful of fresh basil
- 1/2-3/4 cup red wine
- 3 heaped tbs tomato paste.
- You favourite pasta
- parmesan cheese (if desired)
- Add the olive oil to a large pan and cook the mince until brown.
- While the mince is cooking, prepare the pasta and set aside when cooked.
- Once the mince is brown add all the prepared vegetables except the basil and mix well. Cover with a lid and simmer for 3-4 minutes.
- Stir in the wine and basil and cover again for another 3-4 minutes.
- Stir in the tomato paste and simmer for a few minutes.
- Serve with pasta and some parmesan cheese (if desired)
Give it a go. I would love to hear your thoughts or share your favourite Spaghetti Bolognese recipe.