Spaghetti Bolognese

1kg of mince = 16 Portions… with just 10 minutes of active preparation time!

Defrost some Bolognese while pasta boils and satisfy hungry kids at dinner time. Bolognese is the freezer friendly, budget savvy, veggie packed fail safe…. Win!

This beef Bolognese recipe is veggie loaded, with a blitz of mushroom, zucchini, carrot, celery, onion, garlic and tomatoes… plus lentils.

Yep – Lentils!

The lentils cook into the sauce, camouflaging with the beef mince while bulking up the sauce.

Try using Bolognese sauce in a variety of dishes. We like to top jacket potatoes, or make a quick nachos by adding beans and serving over corn chips with grated cheese.

Spaghetti Bolognese is a time savvy, adaptable and budget recipe to cook in bulk and freeze. The active time is 10 minutes to prepare Bolognese from scratch with the help of a food processor. Freezer friendly, we love the snap lock bags as they lay flat and become compact and easy to flip through to thaw.

SPAGHETTI BOLOGNESE

Active time 10 Minutes, Cooking time 1.5hrs. Makes 16 serves.

INGREDIENTS

2 Carrots
4 Garlic Cloves
2 Onions
3 Rosemary sticks
3 Celery Sticks
2 Tbsp Olive Oil
1 Red Capsicum (remove seeds)
1 Zucchini
200g Mushrooms (rinsed)
1kg Beef Mince
375g Tomato Paste
4 x 400g Tinned Chopped Tomatos
¼ cup Balsamic Vinegar
Salt & Pepper
½ cup dried Red Lentils

METHOD

1. Heat a large saucepan with a lid to medium heat.

2. Peel and quarter carrots, add to food processor with peeled garlic, quartered peeled onion, celery and rosemary leaves (no stem). Chop on high for 30-45 seconds until fine. Meanwhile add oil to saucepan. Cook chopped vegetables in saucepan until onions change colour to be see through.

3.Meanwhile quarter zucchini and red capsicum, add to the food processor with mushrooms. Chop on high 30-45 seconds, reserve until step 5.

4. Salt and pepper the beef mince and add to the saucepan. Stir a little while it browns then add tomato paste and stir to combine.

5. Add chopped vegetables to the saucepan together with tinned tomatoes, balsamic vinegar, stock, salt and pepper. Cook on medium heat for 1 hour, with the lid on.  Allow to cool for 20 minutes off the heat, with the lid on.

6. Serve over cooked spaghetti noodles.

TIP: Portion the left overs into snap lock bags, label and freeze flat. A freezer full of flat pack sauces is like an Allen Key for quick mid week dinners.

 

 

Everyone makes Bolognese a little differently. Have you got a tip to share?
Comment below xx

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2 Comments
  • Anne
    June 17, 2015

    Sounds good, I am going to make that tonight

    • Amy
      June 17, 2015

      Yum! Can’t wait to hear how the tribe enjoy it xx

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