More veg, less meat summer Bolognese

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• KH

  09 August 2012

  KH commented on this recipe

  I haven't tried this recipe, but I make spag bol like this all the time - adding courgettes, red pepper and mushrooms as a minimum to tip the veg/meat ratio in the right direction. Not forgetting some dried herbs and maybe a glug of red wine to zjuz it up.

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• Krissy

  14 August 2012

  Krissy rated this recipe

  

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• Mary Williams

  23 August 2012

  Mary Williams commented on this recipe

  This looks good, and I haven't tried it yet, and shall do, but I'll have to be cunning to bluff my granddaughter. I have always sneaked in carrots and celery, but this looks most interesting. Nice with a good egg fettucine, and any left-over meat sauce would make a good cottage pie anyway.

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• Mario Wyn-Jones

  03 April 2013

  Mario Wyn-Jones rated and commented on this recipe

  

  The additional veg is a good idea, however a good ragu needs long simmering to really tenderise the meat and create a thick rich sauc, so the suggested 15 mins is nowhere long enough. I cook mine for about 3 hours.

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Ingredients

• 2 tbsp olive oil
• 2 onions , finely chopped
• 3 carrots , finely chopped
• 4 celery sticks, finely chopped
• 2 courgettes , cut into small cubes
• 4 garlic cloves , finely chopped
• 250g pack beef mince
• 1 heaped tbsp tomato purée
• 400g can chopped tomatoes
• 400g fettuccine
• 200g peas , frozen or fresh
• handful parsley , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Super healthy

Ingredients

• 2 tbsp olive oil
• 2 onions , finely chopped
• 3 carrots , finely chopped
• 4 celery sticks, finely chopped
• 2 courgettes , cut into small cubes
• 4 garlic cloves , finely chopped
• 250g pack beef mince
• 1 heaped tbsp tomato purée
• 400g can chopped tomatoes
• 400g fettuccine
• 200g peas , frozen or fresh
• handful parsley , roughly chopped

PER SERVING

474 kcalories, protein 25g, carbohydrate 58g, fat 16 g, saturated fat 4g, fibre 8g, sugar 14g, salt 0.3 g

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