Spaghetti Bolognese with Vegies

    45 minutes

    This quick and easy spaghetti Bolognese has lots of vegies to help make it a balanced meal. Make double the quantity of meat sauce and freeze for another use. It can be used to make meat pies, as a toasted focaccia filling or as a topping for loaded baked potatoes.

    1 person made this


    • 375g dry spaghetti
    • 2 tablespoons olive oil
    • 1 brown onion, finely chopped
    • 1 carrot, diced
    • 500g beef mince
    • 1 zucchini, grated
    • 1 red capsicum, finely chopped
    • 3 cloves garlic, crushed
    • 2 tablespoons tomato paste
    • 1/2 cup red wine
    • 1 (440g) can chopped tomatoes
    • 3/4 cup beef stock
    • 1/2 cup chopped fresh basil
    • 1/3 cup grated parmesan cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain.
    2. Meanwhile, heat the oil in a large frying pan over high heat. Cook the onion and carrot, stirring, for 3 minutes or until onion is softened. Add the mince and cook, breaking up any lumps, for 5 minutes or until browned. Add the zucchini, capsicum and garlic and cook, stirring, for 2 minutes.
    3. Add the tomato paste and wine and bring to a boil. Add tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes or until thickened. Stir in half the basil.
    4. Serve pasta topped with bolognese sauce, cheese and remaining basil.

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