Name: Beef and vegetable bolognaise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 9.20 gm olive oil; 300g extra-lean beef mince; 1 large brown onion, finely chopped; 2 garlic cloves, crushed; 1 large carrot, grated; 1 large zucchini, grated; 1 celery stalk, trimmed, finely chopped; 200g broccoli, trimmed, finely chopped; 2 x 400g cans diced tomatoes; 400g can brown lentils, drained, rinsed; 500g spaghetti; fresh oregano leaves, to serve

Beef and vegetable bolognaise

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Wholesome veggie-packed pasta for a satisfying Tuesday night meal.

Ingredients:

9.20 gm olive oil
300g extra-lean beef mince
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 large carrot, grated
1 large zucchini, grated
1 celery stalk, trimmed, finely chopped
200g broccoli, trimmed, finely chopped
2 x 400g cans diced tomatoes
400g can brown lentils, drained, rinsed
500g spaghetti
fresh oregano leaves, to serve

Instructions:

In a large saucepan over medium-high heat, heat oil. Add mince, onion, and garlic; cook until browned, about 5-6 minutes, stirring to break up mince. Stir in carrot, zucchini, celery, and broccoli; cook until vegetables are tender, about 5 minutes. Add tomato, reduce heat to medium-low, and simmer for 15 minutes. Stir in lentils for the last 5 minutes of cooking until the sauce thickens.
Cook the pasta in a large pot of boiling salted water according to package instructions until tender. Drain and set aside 300g for the Spaghetti, pancetta, and tomato frittata. Mix the remaining pasta with the mince mixture, ensuring it is well coated. Serve in bowls, garnish with oregano leaves, and enjoy.

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