Hidden Vegetable Spaghetti Bolognese

A rich beef bolognese packed with grated carrot, courgette and mushroom that children never notice.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 350g dried spaghetti
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely grated
  • 1 courgette, finely grated
  • 100g mushrooms, finely chopped
  • 500g lean beef mince
  • 2 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 200ml beef stock
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Grated Cheddar or vegetarian hard cheese, to serve

Method

  1. Heat the oil in a large deep frying pan over a medium-high heat. Cook the onion, carrot, courgette and mushrooms for 5 minutes until softened and the moisture has cooked off.

  2. Add the mince and fry for 5 minutes, breaking it up, until browned. Stir in the garlic and tomato purée for 1 minute.

  3. Pour in the tomatoes, stock and oregano. Season and simmer for 12 to 15 minutes until rich and thick.

  4. Meanwhile, cook the spaghetti in salted boiling water according to the packet instructions, then drain.

  5. Serve the sauce over the spaghetti with grated cheese.