Healthy Bolognese (with a few twists)
Servings: 4
My healthy Spaghetti Bolognese is such a versatile meal - check out my many variations for loads of inspiration for this family favourite.
Ingredients
- 1 tbsp extra virgin olive oil - extra virgin
- 2 onion/s - diced
- 2 clove/s garlic - finely chopped or crushed
- 500 g beef mince - or turkey or chicken mince (see below for vegetarian)
- 2 bay leaf/s
- 1 tsp dried rosemary - or 2 tablespoons of fresh
- 1 tbsp dried oregano
- 1 carrot/s - grated
- 1 zucchini/s - grated
- 1 stick/s celery - finely chopped
- 75 g mushrooms -sliced (or processed if mushroom fussy) (1 cup)
- 700 g tomato passata (puree) - or you can use 5-6 vine ripened tomatoes, diced on a plate to keep the juice
- Sea salt and freshly ground black pepper - to taste
- 1 bunch/s fresh basil leaves - roughly chopped (to serve)
- 300 g pasta - of your choice (I love rice, quinoa spaghetti)
Optional extras
- 1 tbsp tomato paste - for a richer tomato flavour if using fresh tomatoes
Serve
- Salad (to serve)
Instructions
- In a large pan or a pot with a lid, sauté onions and garlic in a tablespoon of olive oil over a low to medium heat, for a couple of minutes until they start to soften, but not brown.
- Add the mince (or lentils) and bay leaves, dried rosemary and oregano and cook until it just starts to brown (about 5 minutes) then add the vegetables, tomatoes (and tomato paste if using). Season to taste.
- Place the lid ajar the pan. Simmer until the sauce starts to thicken, minimum 30 minutes. The longer you can let it simmer, the richer the sauce will become.
- Turn off the heat and stir in the basil. Serve with al dente spaghetti (or one of the variations below).
Thermomix
- Chop the carrot, zucchini and celery 10 sec, speed 4. Set aside.
- Now place the garlic in the bowl. Chop 5 sec, speed 6.
- Add the onion and chop 5 seconds, speed 4.
- Add the olive oil and saute 2 mins, 100, speed 1.
- Add the mince, bay leaves, dried rosemary and oregano and cook 5 mins, 100, reverse speed 1.
- Add the vegetables, mushrooms and tomato passata and cook 20-30 mins, 100, reverse speed 1 (with the cap in place so it doesn't spit over your bench). Season to taste.
- Once cooked stir in the basil. Serve with al dente spaghetti (or one of the variations below).
Serve
- I like to serve this with a simple green salad.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.