Nutrient Packed Spaghetti Bolognese
- 600 g Lean Beef Mince
- 8 cup Cooked Wholemeal Pasta
- 1 medium Brown Onion
- 2 clove Garlic
- 1 medium Carrot
- 1 medium Zucchini
- 1 medium Capsicum
- 2 cup Mushrooms
- 3 cup Crushed Tomato
- 4 tbsp Tomato Paste
- ½ cup Basil Leaves
- 1 serve Salt and Pepper
Bring a large pot of water to the boil and add pasta. Cook until al dente.
Meanwhile, finely dice the onion, garlic and vegetables.
Spray olive oil in a frypan and place over a medium heat.
Add the onion and when it starts to sweat, add the garlic. Sauté for a 2-3 minutes.
Add the chopped carrot to the pan and when it begins to soften, add the mince.
Use a wooden spoon to break up the mince, then add in the rest of the vegetables and mix well.
After 5 minutes, add the diced tomatoes, tomato paste, most of the fresh basil and salt and pepper to taste. Cover the pan and leave to simmer on low-medium heat for 30-40 minutes.
Stir bolognese sauce through the pasta. Season with more salt and pepper to taste if desired and the reminder of fresh basil, then dig in!
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