Spaghetti Bolognese With 5 Veg Recipes

SPAGHETTI BOLOGNESE WITH 5 VEG

Steps:

• Heat the oil in a large frying pan, sauté the onion for about 3 minutes, add the mince, season with salt and pepper and brown
• Then add everything else, bring to a boil then transfer to slow cooker
• Cover and cook on Low for 6-8 hours, until the carrots are tender
• Cook the spaghetti according to the packet instructions - toss in a little bit of olive oil
• Serve with garlic bread or a side salad

SPAGHETTI WITH VEGETABLE BOLOGNESE

Steps:

• Pulse rough chopped vegetables in a food processor until minced; set aside in a separate bowl.
• Heat olive oil in a large, heavy-bottomed soup pot and sauté garlic, and onion over medium heat until the onions are wilted. Add Mutti® Tomato Paste and stir until slightly caramelized. Add the remaining vegetables and cook, stirring to mix well, until the vegetables are coated in oil and wilted. Add the Mutti® Whole Peeled Tomatoes, mix well, and reduce heat to low. Simmer gently for 1-1/2 hours, stirring often, until the sauce is very thick and has a rich color. If it becomes thick too quickly, add a small amount of water, a little at a time, as needed. When the sauce is finished, set it aside while you cook the pasta, or store overnight in a covered container in the refrigerator.
• Just before cooking the pasta, gently heat the sauce. In a large pot of salted boiling water, cook the pasta until al dente. Drain it, setting aside 1 cup of pasta cooking water. Add the drained pasta to the sauce and mix together for two minutes over low heat, making sure the pasta does not stick to the bottom of the pan. If the sauce is too thick, add some of the pasta water, a few tablespoons at a time. Mound the pasta on the serving dish, sprinkle with freshly grated Parmigiano Reggiano cheese, if desired, and serve immediately.

SPAGHETTI BOLOGNESE

Steps:

• Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
• Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.
• Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.

VEGETARIAN BOLOGNESE

Steps:

• Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
• Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

WHAT VEGETABLES GO WITH SPAGHETTI BOLOGNESE? 18 VEGGIES

Steps:

• Pick any of these delicious veggies to put in your Italian meal.
• Prepare the rest of the dish.
• Enjoy your meal in no time!

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

DELICIOUS VEGETARIAN BOLOGNESE

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
• Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

5-A-DAY BOLOGNESE

Steps:

• Put ½ tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and put the pan back on the heat with the remaining oil. Turn the heat down and cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette. Fry until the veg is starting to char at the edges and any water that's been released has evaporated.
• Tip the meat back into the pan and add the tinned tomatoes, purée, stock and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 35 mins. Meanwhile cook the spaghetti following pack instructions, then towards the end of cooking, stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it, if it looks too thick, then drain the spaghetti. Tip the pasta onto the sauce, toss everything together to coat and season well. Garnish with the remaining parmesan and a few basil leaves.

VEGETARIAN SPAGHETTI BOLOGNESE

Steps:

• Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
• Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
• Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
• Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
• Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.