Veggie Boosted Bolognese Sauce

Winter has arrived and with its arrival we welcome slow cooked nurturing foods! Spaghetti Bolognese is not a new recipe but you can give it a healthy boost by adding in extra veggies, and lentils! Lentils help to increase protein and fibre intake and adding extra vegetables add in vitamins and minerals!

This recipe is a favourite in our home, I like to make big batches and portion them out for tomorrows lunches or even freeze for another time. It is such a versatile recipe that you can enjoy it served with gluten-free pasta (San Remo Lentil pasta is one of our faves – not sponsored! just love the ingredients, nutritional information and taste..) or enjoy it as is; in a big bowl topped with ripe avocado and a sprinkle of savoury yeast flakes.

This recipe is Gluten free, Dairy free, Wholefood, High protein and winter warming

I N G R E D I E N T S 

olive oil 
to cook
1 onion, finely chopped
2 bay leaves
2 celery stalk, finely chopped
2 carrot, finely chopped
1 zucchini, grated
3 garlic cloves, crushed
250g punnet cherry tomatoes
500g organic beef mince
400g organic canned brown lentils, rinsed, drained
Basil leaves, lightly torn
1 jar of pure passata
+ splash of water or stock
a pinch of dried oregano
salt + pepper to taste

(optional: add in fresh chili for an extra hit of warmth)

M E T H O D 

  1. In a medium pot, warm the olive oil and add in the garlic, onion and bay leaves. cook until soft and clear. Add the mince and cook through.
  2. Add in the celery and carrots and stir before adding in the remaining ingredients.
  3. Simmer on a low heat for 30 – 60 minutes until the flavours dance and the ingredients are cooked through.
  4. Serve with gluten free pasta, zucchini zoodles or spoon over roasted sweet potato.

 

* recipe also shared with Northern Beaches FAMILY LIVING MAGAZINE

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