Veggie Loaded Bolognese

A traditional Bolognese sauce is a meat-based wonder, slow-cooked until every ingredient melds into a delightful, flavour-packed sensation. But what happens when you crank up the veggie dial? You get a thrilling, veggie-loaded Bolognese that might just have your carnivorous mates wondering why they haven’t been eating like this all along. Pair it with whole wheat spaghetti, and you’ve got a healthier twist on a beloved classic.

Ingredients:

• 500g extra lean minced beef
• 400g whole wheat spaghetti
• 2 onions, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 800g fresh tomatoes, chopped (or canned if fresh are not in season)
• 2 tbsp tomato paste
• A handful of fresh basil, chopped (or 1 tsp dried)
• 1 tsp dried oregano
• 1 large zucchini, diced
• 2 bell peppers, diced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Veggies: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onions, celery, and carrots, and sauté until the onions become translucent – about 5 minutes. Add the garlic, zucchini, and bell peppers, and continue to cook for another 5 minutes. You’re building layers of flavours here, chaps!
2. Cook the Minced Beef: Push the veggies to one side of the pan and add the minced beef to the empty side. Season with a bit of salt and pepper, and cook until it’s browned and crumbled, breaking it up with a spoon as it cooks.
3. Add Tomatoes and Seasonings: Stir in the chopped tomatoes, tomato paste, basil, and oregano. Give it all a good mix, ensuring the tomato paste is well distributed and not clumped up in one place.
4. Simmer: Reduce the heat to low, cover the pot, and let it all simmer away for about 30-45 minutes. The low and slow approach allows the flavours to mingle and intensify, turning your sauce into a truly thrilling Bolognese.
5. Cook the Spaghetti: In the meantime, bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. When it’s done, drain and set aside.
6. Serve: Divide the cooked spaghetti among four plates, top with a generous ladleful of your veggie-loaded Bolognese sauce, and give it a good mix.

By sneaking in a virtual farmers’ market of vegetables into this Italian classic, we can rejoice in the knowledge that we’re satisfying our pasta cravings and getting our five-a-day in one delicious fell swoop.

And there you have it! A good old spag bol, but not as you know it. So dig in, enjoy, and remember, while this dish is so loaded with veggies you could nearly consider it a salad, it’s still Bolognese – no lettuce allowed!