Healthy Bolognese (with a few twists)

This healthy Spaghetti Bolognese is such a versatile meal – check out my variations for loads of inspiration for this family favourite.

This recipe will go well with the following Gingin beef products: Grass Fed Mince

Health Bolognese (with a few twists)

This healthy Spaghetti Bolognese is such a versatile meal – check out my variations for loads of inspiration for this family favourite.

  • 1 tbsp olive oil – extra virgin
  • 2 onion/s – diced
  • 2 clove/s garlic – finely chopped or crushed
  • 500g beef mince – or turkey or chicken mince
  • 2 bay leaf/s
  • 1 tsp dried rosemary – or 2 tablespoons of fresh
  • 1 tbsp  dried oregano
  • 1 carrot/s – grated
  • 1 zucchini/s – grated
  • 1 stick/s celery – finely chopped
  • 75g mushrooms -sliced (or processed if mushroom fussy) (1 cup)
  • 700g tomato passata (puree) – or you can use 5-6 vine ripened tomatoes, diced on a plate to keep the juice
  • Sea salt and freshly ground black pepper – to taste
  • 1 bunch/s fresh basil leaves – roughly chopped (to serve)
  • 300g pasta – of your choice

Optional Extras

  • 1 tbsp tomato paste – for a richer tomato flavour if using fresh tomatoes
  1. In a large pan or a pot with a lid, sauté onions and garlic in a tablespoon of olive oil over a low to medium heat, for a couple of minutes until they start to soften, but not brown.

  2. Add the mince (or lentils) and bay leaves, dried rosemary and oregano and cook until it just starts to brown (about 5 minutes) then add the vegetables, tomatoes (and tomato paste if using). Season to taste.

  3. Place the lid ajar the pan. Simmer until the sauce starts to thicken, minimum 30 minutes. The longer you can let it simmer, the richer the sauce will become.

  4. Turn off the heat and stir in the basil. Serve with al dente spaghetti (or one of the variations below).

Thermomix

  1. Chop the carrot, zucchini and celery 10 sec, speed 4. Set aside.

  2. Now place the garlic in the bowl. Chop 5 sec, speed 6.

  3. Add the onion and chop 5 seconds, speed 4.

  4. Add the olive oil and saute 2 mins, 100, speed 1.

  5. Add the mince, bay leaves, dried rosemary and oregano and cook 5 mins, 100, reverse speed 1.

  6. Add the vegetables, mushrooms and tomato passata and cook 20-30 mins, 100, reverse speed 1 (with the cap in place so it doesn't spit over your bench). Season to taste.

  7. Once cooked stir in the basil. Serve with al dente spaghetti (or one of the variations below).

Serve

  1. I like to serve this with a simple green salad.

Bolognese is a great dish to pre-prepare and it also freezes really well. I often freeze leftovers in little glass pyrex containers and will mix a few together to make one meal. If time is an issue, double the above recipe and freeze in ready to go batches.

Main Course
Mediterranean

Recipe and image courtesy of Well Nourished

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