Bolognese with vegetables
Bolognese with vegetables

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Hi, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bolognese with vegetables. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. This meaty Bolognese hides lots of lovely vegetables, making it a healthy recipe for all the family.

Bolognese with vegetables is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Bolognese with vegetables is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook bolognese with vegetables using 17 ingredients and 6 steps. Here is how you cook that.

Preparation To Make of Bolognese with vegetables:
  1. Prepare 200 g mince beef
  2. Get 200 g fusilli pasta or other of choice
  3. Get 1 medium onion, finely diced
  4. Get 3 tomatoes, peeled and diced
  5. Make ready 1 tbsp tomato puree
  6. Get 2 tbsp olive oil, plus extra drizzle
  7. Prepare 1 stock cube
  8. Take 150 ml hot water, plus extra if needed
  9. Take 2-3 tbsp ketchup
  10. Prepare 60 ml white wine
  11. Get 1 small courgette, diced
  12. Make ready 1 medium carrot, peeled and diced
  13. Take 1/2 red bell pepper, diced
  14. Get 1/2 Green bell pepper, diced
  15. Prepare to taste Salt
  16. Prepare to taste Ground black pepper
  17. Prepare Handful fresh chives, sliced

This is an easy stovetop Vegetable Bolognese that is full of meat, eggplant, zucchini, and peppers. It's delicious in a number of dishes and freezes well. A flavorful meat sauce that's packed with veggies is. Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories.

How To Make Bolognese with vegetables:
  1. Boil the pasta according to packet instructions. Once cooked drain well and set aside.
  2. Fry the onions in olive oil over a medium heat. Then add beef and season with salt and pepper.
  3. Add the white wine, ketchup, 1 tomato, tomato puree, stock cube and water. Reduce heat slightly and allow to simmer for around 15-20 minutes until the sauce has thickened and reduced.
  4. In a frying pan fry heat a drizzle of olive oil over medium-low heat. Add the chives and fry for a minute or so then add the courgette, carrots, bell peppers and 2 tomatoes. Fry gently for 5-10 minutes. Stir occasionally.
  5. Add the vegetables to the meat and toss well to combine. Add a little sugar if needed and season with salt and pepper, again if needed. Continue to gently cook if the vegetables are not fully cooked. Add a little more water if needed to keep it from burning.
  6. Add the pasta to a deep dish and top with the meat and vegetables. Serve immediately.

This vegetarian bolognese is big on flavour. Roasting the vegetables brings out the sweetness and the lentils soak up the flavour of a strong stock. I always add extra vegetables to sauce based dishes and bolognese is no different, it is a great way to help towards our five (or ten) a day. This Vegetarian Bolognese is full of hearty vegetables that cook down into a rich sauce very similar to the meat filled version. This comforting vegan bolognese has bags of flavour thanks to a secret ingredient, it's easy to make and it's filling, gluten-free and freezes well too.

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