Bolognese with vegetables
Bolognese with vegetables

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Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, bolognese with vegetables. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Bolognese with vegetables is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook bolognese with vegetables using 17 ingredients and 6 steps. Here is how you can achieve that.

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

Instructions 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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