Hidden veggie Bolognese two ways
- Serves 4
- Prep time: 20 mins | Cooking time: 20 mins
Anika Moa shows us that cooking with kids is fun when the result is tasty. This beef Bolognese sauce can be used as a base for tacos or spaghetti Bolognese, and best of all it’s loaded with veggies that kids won’t even notice!
Ingredients
Olive oil
1 onion, finely diced
2 cloves garlic, minced
500g beef mince
1 carrot, finely grated
1 courgette or parsnip, finely grated
250g mushrooms, grated
2 Tbsp flour
¼ cup tomato paste
2x 400g tin chopped tomatoes
For spaghetti Bolognese:
1tsp dried mixed herbs
For taco mix:
1x 400g tin drained kidney beans
2 Tbsp Mexican seasoning
Taco fillings:
Grated cheese
Thinly sliced capsicum
Grated carrot
Sliced avocado
Method
Bring a drizzle of olive oil to a medium heat in a large heavy based pan. Once hot, saute the onion and garlic until the onion has softened. Add the beef mince and brown for 4-5 minutes, using a wooden spoon to break up the mince while cooking.
Add the grated vegetables to the mince mixture, and cook while stirring for a further 2-3 minutes or until softened. Stir the flour through the mince, followed by the tomato paste and tinned tomatoes.
Season to taste with salt and pepper, then simmer for 10 minutes, stirring occasionally, or until the Bolognese has thickened and the vegetables are cooked through.
For taco mix:
Stir 1x 400g tin drained kidney beans and 2 Tbsp Mexican seasoning. Cook for a remaining 5 minutes and serve.
** If using half of the Bolognese recipe, use 200g tinned kidney beans and 1 Tbsp Mexican seasoning.
For spaghetti Bolognese:
Stir 1tsp dried mixed herbs through the Bolognese mixture. Cook for a remaining 2-3 minutes and serve.
** If using half of the Bolognese recipe, use ½ tsp dried mixed herbs.