Sneaky Veg Spaghetti Bolognese - Cooking with Gina - Salt 106.5

Sneaky Veg Spaghetti Bolognese – Cooking with Gina

Make sure your little ones are eating their daily recommended vegetable intake. Try Gina from Yandina's Sneaky Veg Spaghetti Bolognese.

By Salt 106.5 Network Friday 16 Jul 2021The Morning Wake-up with KristianLifestyle

Spaghetti Bolognese is a favourite in most households and ours is definitely included in that! This recipe is a little sneaky as we are hiding some vegetables into the sauce.

We have been doing this for years, to make sure that our little one was eating his daily recommended vegetable intake. Now that he is older we don’t necessarily blend the vegetables up so small but we do still dice them up and add them to the sauce. By adding in some extra vegetables, it is also a great way to bulk out the meal and we can usually make enough for dinner for two nights.

Sometimes with the leftovers from the first night, I will make a lasagna or I will add some corn kernels, diced tomatoes and red kidney beans with a packet of Chilli Con Carne Seasoning for another meal again!

Sneaky Veg Spaghetti Bolognese

Ingredients
  • 500g Beef mince
  • 500g Pork mince
  • 1 tbsp olive oil
  • 1 brown onion, finely chopped*
  • 2 garlic cloves, finely chopped*
  • 2 medium carrots, grated
  • 1 medium zucchini, grated
  • 200g button mushrooms, finely chopped
  • 2 tbsp tomato paste
  • 1 tbsp dried Italian herbs
  • 700g jar tomato passata
  • 1 cup beef stock or water
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 1 tsp raw sugar
  • splash of red wine
  • Salt & Pepper
  • 500g spaghetti, zoodles or pasta of choice

*leave out if Low Fodmap & swap for garlic/onion infused oil

To Serve

Grated Parmesan, to serve

Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and mince and cook for 5 minutes, breaking up mince with a large spoon, until onions are soft and mince is browned.
  2. Add garlic, carrot, zucchini, mushrooms, tomato paste and herbs/sugar/wine to pan and continue to cook for 3 minutes.
  3. Next add the pasata and stock and bring to the boil. Reduce heat to low and simmer, partially covered, for 15 – 20 minutes or until sauce has thickened. Season to taste with salt and pepper.
  4. While the sauce cooks, prepare pasta according to packet instructions and drain. Divide pasta between bowls and top with bolognese mixture.
  5. Sprinkle with Parmesan to serve.

Tips
For even quicker prep, pulse veggies in a food processor until finely chopped.
To further disguise veggies, omit beef in step 1, carefully transfer cooked tomato sauce to a blender or food processor (end of step 2) and pulse until smooth. Then brown the mince, return pureed sauce to pan with the beef, and cook a further 5 mins.

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Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374