Rainbow bolognaise

This better-for-you bolognaise is packed with colour and goodness from lots of veggies. It's the perfect alternative to your regular recipe.

rainbow bolognaise

Serves

6

Prep

10m

Cooking

25m

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 500g Coles Australian No Added Hormones Extra Lean Beef Mince
  • 2 garlic cloves, crushed
  • 1 small zucchini, finely chopped
  • 1 small yellow capsicum, seeded, finely chopped
  • 1 small red capsicum, seeded, finely chopped
  • 1 small eggplant, finely chopped
  • 2 tbs tomato paste
  • 2 ripe tomatoes, chopped
  • 2 cups (500ml) tomato pasta sauce
  • 1/2 cup (125ml) salt-reduced beef stock
  • 2 tbs chopped oregano
  • 500g Coles Spaghetti

Method

STEP 1

Heat the oil in a large deep frying pan over medium-high heat. Add onion and carrot and cook, stirring, for 3-4 mins or until onion softens. Add the mince and garlic and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the zucchini, combined capsicum and eggplant and cook, stirring, for 2 mins or until the vegetables are just tender.

STEP 2

Add tomato paste and cook, stirring, for 1 min or until well combined. Add the tomato, pasta sauce, stock and oregano and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 mins or until the sauce thickens.

STEP 3

Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 4

Divide the pasta among serving bowls. Spoon over the mince mixture and season with pepper to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.