Summer Vegetable Bolognaise

Summer Vegetable Bolognaise

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This is a really light version of the traditional bolognaise, jam packed with tasty healthy vegetables making it a great meal for a summer’s evening.

Serve with either brown rice or whole-wheat spaghetti, baked potato or courgetti.

Ingredients: serves 6

1 large red or brown onion

2 cloves garlic

1 red pepper

1 courgette

1/2 aubergine

3 carrots

4-6 mushrooms

1 tbsp. coconut oil

500g lean beef mince

1 tbsp. mixed herbs

2 tbsp. tomato puree

2 x 400g tinned tomatoes

paprika, to taste

250ml beef stock (1 cube)

2 handfuls kale

seasoning

Method

Wash or peel all the vegetables, including garlic, into small pieces (eg cut into discs then into quarters).

Heat the coconut oil in a large casserole pot on the hob and add the onion sautéing on medium heat for a few minutes until soft but not browned.

Next add the garlic, beef and mixed herbs cooking it until the beef is browned – about 5 minutes.

Then add all the vegetables except the kale.  Sauté for a further 10 minutes until all are mixed thoroughly and have started to soften.

Stir in the tomato puree, tinned tomatoes, paprika and the stock and season to taste.  Cover and cook gently for as long as you have.  I have left this on very low for a whole afternoon but have also served it after 30 minutes.

10 minutes before the end chop the kale and add to the pot stirring in thoroughly.  Check seasoning and heat and add according to taste.

Serve (a little parmesan tastes yummy on top).

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