Veggie Packed Bolognese Recipes

VEGGIE PACKED BOLOGNESE

Steps:

• Start by heating 1 tbs. olive oil in a deep skillet, then add mirepoix (onions, carrots, celery). cook until soft, about 5 minutes then add in mushrooms and garlic. cook another minute then add beef, breaking up with your spoon.
• Cook meat until no longer pink, then add in wine, scraping up brown bits from the pan. after 3-5 minutes, add crushed tomatoes, tomato paste, salt, pepper and red pepper flakes. bring to a boil then lower heat to simmer for 10 minutes.⁣
• After 10 minutes of simmering, add in coconut milk and grated parmesan, then taste for seasoning. serve with your favorite noodles and more cheese!

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.

VEGGIE-PACKED BOLOGNESE

Steps:

• In a 12-inch deep skillet heat the olive oil over medium heat, then add the mushrooms, squash, zucchini, onion, garlic and salt.
• Cook and stir for 5 to 6 minutes or until just tender, then stir in the Meat Sauce and reduce heat to a low simmer.
• Meanwhile, bring 4 to 6 quarts of water to a rolling boil, adding salt to taste along with the Rigatoni, and stir gently.
• Cook pasta according to package directions. Remove from heat and drain well.
• Stir the pasta into the Meat Sauce mixture in the skillet.
• Serve topped with Parmesan.

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.