Bolognese with vegetables
Veg up spaghetti bolognese by adding chopped or grated winter vegetables.
1 onion, finely chopped
1 clove garlic, crushed
1 cup canned crushed tomatoes
1 cup water
pepper to taste
2 cups chopped or small vegetables [e.g. grated carrot, courgette, kohlrabi, chopped broccoli, cauliflower, celery, capsicum, frozen peas or corn]
1½ cups cooked spaghetti
1 Tbsp chopped parsley
Heat a heavy-based saucepan, add mince, break up with a wooden spoon and brown on all sides.
Add onion and garlic and continue cooking until the onion is soft.
Add tomatoes, water, salt and pepper and simmer for about 10 minutes or until mixture thickens.
Add vegetables and continue to cook until vegetables are tender. Add more water if necessary.
Serve on spaghetti garnished with parsley.