Veggie Loaded Bolognese
- 200 g mushrooms
- 1 medium carrot 150g
- 1 medium zucchini 150g
- 1 medium onion 150g
- 2 tablespoon olive oil
- 500 g minced beef
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ Cup tomato paste 55g
- 800 g tinned tomatoes 2 x 400g cans
- 1 tablespoon mixed herbs
- 100 g chopped spinach frozen or fresh
- 500 g dried spaghetti
- Prepare the vegetables: Grate the carrot, zucchini, onion (remove 1 portion if needed) and mushrooms. Finely dice the onion, If you prefer.
- In a large pan heat the olive oil. Sauté the onion, grated carrot, and zucchini until softened and starting to go golden.
- Add the tomato paste, sauté for 2-3 minutes this helps deepen the flavour.
- Add the mince and the mushrooms, cook until the beef mince is browned.
- Add the tinned tomatoes, dried herbs and spinach.
- Simmer for 25-30 mins until everything is well cooked, the sauce has thickened and flavourful. While the spag bol is simmering cook your chosen pasta as per the packet directions.
- Serve with cooked pasta.
