Spaghetti Bolognese with Veggies
A healthy-ish version of Bolognese sauce with finely chopped vegetables.
Servings: 6
Calories: 556kcal
Equipment
- Saucepot
Ingredients
- 1 lb lean ground beef
- 680 ml tomato passata or your choice of pasta sauce
- 1 onion chopped
- 3 cloves garlic finely chopped
- 250 g mushrooms sliced
- 1 carrot finely chopped
- ½ cup green bell pepper finely chopped
- ½ cup yellow bell pepper finely chopped
- 1 stalk celery finely chopped
- 1 tsp dried oregano
- 1 tsp ground dried basil
- ½ cup grated Parmesan cheese
- 2 tbsp canola oil
- 2 tbsp butter
- ½ cup water or pasta water or pasta water
- Salt and pepper to taste
Optional ingredients:
- Beef bouillon cube
- sugar to taste depends on how sweet you like it
for pasta
- 350 g Spaghetti
- 2 tbsp butter
For garnish
- ½ cup parmesan cheese grated
- ¼ cup Italian parsley chopped
Instructions
- Cook mushrooms in a skillet with 1 tbsp canola oil and 1 tbsp butter until softened. Set-aside. In a saucepot over medium-high heat, saute onion and garlic until softened and lightly browned. Add the ground beef, breaking up and stir until browned. Add tomato paste, finely chopped carrots, bell peppers, celery, optional beef bouillon cube, and tomato passata sauce or pasta sauce. Add oregano, salt and pepper. Simmer for 20 to 30 medium-low. You might need to add water or pasta water (depends on how thick you like the sauce). Add ground dried basil and grated parmesan cheese. Stir until cheese is dissolved, then turn off the heat.
- Serve with your choice of pasta or make a lasagna with this Veggie-meat bolognese sauce.
- Garnish with grated parmesan cheese and fresh chopped Italian parsley.
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