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WATCH: Veggie-Packed Bolognese Recipe

Preparation 10 Minutes,

Cooking time 1hr.

Makes 4 Ltrs

Serves 16

WATCH: Veggie-Packed Bolognese Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 16


  • 2 Carrots
  • 4 Garlic Cloves
  • 2 Onions
  • 3 Celery Sticks
  • 2 Tbsp Olive Oil
  • 1 Red Capsicum
  • 1 Zucchini
  • 200g Mushrooms (rinsed)
  • 3 Rosemary sticks
  • 1kg Beef Mince
  • 375g jar Leggos Tom Paste
  • 4 x 400g Tinned Chopped Tomatos
  • ¼ cup Balsamic Vinegar
  • Salt & Pepper
  • ½ cup dry Red Lentils


  1. 1.Heat a large saucepan to medium-hot.
  2. 2.Peel and quarter carrots, add to food processor with peeled garlic, quartered peeled onion, celery and rosemary leaves (no stem). Chop on high for 30-45 seconds until fine. Meanwhile add oil to saucepan. Cook chopped vegetables in saucepan until onions are see through.
  3. 3.Meanwhile quarter zucchini and red capsicum, add to food processor with mushrooms. Chop on high 30-45 seconds, reserve until step 5.
  4. 4.Salt and pepper the beef mince and add to the saucepan. Stir a little while it browns then add tomato paste and stir to combine.
  5. 5.Add chopped vegetables to the saucepan together with tinned tomatoes, balsamic vinegar, stock, salt and pepper.
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Bake sliced cauliflower while cooking the cheese sauce. Once cheese sauce is cooked, pour over cauliflower and sprinkle with a handful of chopped almonds. Bake for 20 minutes or until browned. This versatile sauce is also great for lasagne, moussaka and macaroni cheese.

Amy McEntee is a mum of two and the author of Sydney based food blog, Eat Raise Love. A lover of all things food (& wine!), Amy is often found cooking for playdates and gifting meals to others. Amy cooks from the heart and shares her easy, healthy recipes and meal ideas for busy families.

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