Hidden Veggie Baby Bolognese
This every day Italian favourite is a healthy way for the whole family to enjoy spaghetti. With loads of hidden veggies this is a great option for a boost of iron, a few extra veg and a bit of fun. As always hold the salt and add after for adults and older kids and always opt for low sodium cheese or leave it out. For an even healthier or gluten free option, try for pulse pasta or other vegetable based pasta alternative (always read the ingredients on the packet). Alternatively, batch cook the sauce and freeze in indivual portions to whip out when you are in a hurry - simply cook the pasta and pop it together.
Ingredients
- 1 tbs olive oil
- 1 finely chopped brown onion
- 2 finely chopped tomatoes
- 1 finely chopped eggplant
- 1 finely grated zucchini
- 1 finely grated carrot
- 250 gm ground beef
- 250 gm ground pork
- 2 finely chopped garlic cloves
- 2 bay leaves
- 2 finelt chopped sprig of rosemary leaves
- 1/4 cup finely chopped basil
- 1 cup finely chopped white button mushrooms
- 1 tbs finely chopped oregano
- 1 cup beef stock (or water) opt for low sodium options
Instructions
- Heat oil in a large saucepan until hot.
- Add onions, garlic and rosemary until aromatic (about 1 min). Add the beef and pork mince and cook until browned.
- Stir in the eggplant and cook until soft. Combine the mushroom, carrot and zucchini in the saucepan and continue stirring until all vegetables are soft and well combined.
- Increase heat again, add the beef stock (or water), remaining herbs and bay-leaves as well as the tomatoes and bring to the boil. Reduce heat to a simmer and cover, stirring occasionally for 1 hour until you have a thick, delicious sauce.
- Cook pasta of choice and serve with garlic bread and a sprinkle of cheese.
