Five-veg spaghetti bolognese

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Serves: 4

By GodFather



  • 1 large onion finely chopped

  • 1 large courgette

  • 1 large red pepper

  • 400g mince (optional)

  • 1 handful cherry or plum tomatoes

  • 1 large carrots grated

  • 2 cloves garlic

  • 2 tsp dried mixed herbs

  • 250ml beef or vegetarian stock

  • 1 jar pasta sauce (tomato-based)

  • 2 handfuls mushrooms


<ol> <li>Add onions and tomatoes to a hot frying pan, then after about a minute add half the stock.</li> <li>Add the mince, if using, to the pan and brown. Once brown add the rest of the stock and all the other ingredients.</li> <li>Turn down to a low heat and allow to thicken.</li> <li>Cook your pasta.</li> <li>Serve.</li> </ol>

Handy Hint

<p>When and how to freeze: Put in freezer-safe tupperware after cooking <br />How long will it last?: Up to three months <br />How do I cook it?: Thaw in the fridge over night, then re-heat in a pan</p>

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Meat

  • Pasta

  • carrot

  • mushroom

  • pepper

  • italian

  • courgette

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