Veggie loaded bolognese sauce

Batch-cooking this beautiful rich Bolognese sauce from Nabula El Mourid will set you up for many stress-free dinners. She also has tips for a vegetarian version.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  1:10 hour

• difficulty

  Easy

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Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250 g beef mince
• 250 g veal mince
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 zucchini, coarsely grated
• 1 red capsicum, finely chopped
• 200 g mushrooms, finely chopped
• 2 tbsp (50 g) tomato paste
• 400 g tinned crushed tomatoes
• ½ cup (125 ml) beef stock
• ½ cup (125 ml) red wine (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and black pepper
• 500 g spaghetti
• ¼ cup (60 ml) milk
• Finely grated parmesan cheese, to serve

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring for 2–3 minutes, until softened. Add the minced meat and cook, breaking it up with a spoon, for 7–10 minutes, or until browned.
2. Stir through the carrot, celery, zucchini, capsicum and mushrooms and cook for a further 5–7 minutes, until the vegetables begin to soften.
3. Add the tomato paste, cook for 1–2 minutes, then stir in the tinned tomatoes, beef stock, red wine (if using), oregano, basil and bay leaf. Season with salt and pepper. Simmer the sauce on low heat for 45–60 minutes, stirring occasionally. 
4. Cook spaghetti according to package directions, checking 2 minutes before recommended cook time.
5. Remove the bay leaf from the bolognese, stir in the milk and cook for a further 10 minutes. Serve with the pasta or allow the sauce to cool completely before storing in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Note

• For a vegetarian version, replace the minced beef and veal with a mixture of finely chopped rehydrated porcini mushrooms and tinned brown lentils (drained). Cook as per the method, omitting the beef stock and the milk. Instead, use vegetable stock, plus the liquid from rehydrating the porcini mushrooms, and finish with a splash of balsamic vinegar.
• For extra richness, add a small piece of parmesan rind to the sauce during simmering (remove before serving).
• This Bolognese can be doubled and frozen for later use, making it a great meal-prep option.

This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid (Hardie Grant Books). Find another great idea for simplifying your week in her tomato coconut dal, which can be made ahead and then used in a dinner and a breakfast.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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