Spaghetti Bolognese

Zutaten

• 1 onion
• 1 carrot
• 1 zucchini
• 1 /2 red capsicum (or 1 small capsicum)
• 150 g mushrooms (4–5 mushrooms)
• 1 clove garlic
• 2 teaspoons olive oil
• 500 g mince
• 1 teaspoon stock powder
• 2 tablespoons tomato paste
• 1 teaspoon dried mixed herbs
• 1 teaspoon soy sauce (optional)
• 1 can diced tomatoes (400g)
• 1 packet spaghetti (500g)
• OPTIONAL
• grated parmesan cheese

Zubereitung

1. Peel/wash and cut/grate all vegetables. Cut garlic small.
2. Heat oil in a big pan over medium-high heat. Add onion and carrot. Cook for 3 minutes.
3. Add mince. Stir for 5 minutes or until browned.
4. Add garlic, stock powder, tomato paste, mixed herbs, soy sauce (if using) and can of diced tomatoes. Stir well.
5. Add carrot, zucchini, capsicum, mushrooms and ½ cup water. Cook for 30 minutes or until vegetables are soft and sauce is thickened.
6. Cook spaghetti in a big pot with boiling water, following packet instructions until cooked. Drain.
7. The bolognese sauce is ready once the vegetables are soft and the sauce is thick.
8. Divide spaghetti between plates. Top with mince and grated parmesan (optional). • Add any other vegetables (e.g. frozen peas, corn, carrot mix). • Leftover sauce can be stored in the fridge for 3 days or frozen for 6 months. • Use zucchini noodles (zoodles) instead of spaghetti, or combine half zoodles, half spaghetti. • Use any other pasta: spirals, penne, macaroni. Use bolognese sauce to make lasagne.