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Veggie Max Bolognese

The ability to finely blend vegetables gives you the opportunity to smuggle more into everyday family favourites
  • By Breville
  • 2957 Views
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/heartfoundation6.jpg
Ready Time
1 hrs 15 mins
Preparation
20 mins
Cooking
55 mins
Serves   4
ready_time
1 hrs 15 mins
Ready Time
20 mins
Preparation
55 mins
Cooking
  4
Serves
server

shane-landon.jpg
Shane Landon

Dietitian Heart Foundation NSW

www.heartfoundation.org.au

Shane is one of Australia’s leading Dietitians having worked in the media, consulting and most recently public health nutrition.

Currently Shane is Dietitian for the Heart Foundation (NSW) working closely with State and local Government to improve the nutritional quality of the Australian food supply.

Prior to joining the Heart Foundation, Shane ran a successful nutrition communications agency and had a weekly nutrition segment on radio 2UE.

 

Ingredients

  • 1 large carrot
  • 1 stick celery
  • ½ red capsicum
  • 1 small zucchini
  • ½ cup red lentils (canned and drained are fine)
  • 1 cup mushrooms
  • 4 Cauliflower flowerets
  • 1.5 tablespoons of extra virgin olive oil (canola, sunflower, safflower are also OK).
  • 1 large brown onion - chopped
  • 500g extra lean beef mince
  • 700ml tomato puree
  • 2 ½ cups water
  • 2 teaspoons reduced salt beef stock powder
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons fresh basil
  • 500g Spaghetti or pasta, cooked, to serve

Method

  1. Cut all vegetables into pieces approx. 1-2cm, ¾ fill the cup with vegetables and add in ½ cup of water. Blend in the Breville Boss to Go, to your desired consistency.  Set aside until ready to use. Repeat the process twice until all of the vegetables are blended. 
  2. Heat the oil in a large pan, add the onion and sauté.  Add mince, cook over a high heat until the mince is browned, breaking up any large pieces with a wooden spoon.
  3. Add the vegetable mix to the oil and onion mixture – sauté for 5 – 10 minutes, until well combined and
  4. Stir in the lentils, tomato puree, remaining water, stock powder and oregano – and bring to the boil.
  5. Reduce the heat, simmer covered for 10 minutes
  6. Uncover pan and simmer for a further 15 minutes or until the sauce has reduced down and thickened, stirring occasionally. Remove from heat and stir in basil.  Serve with spaghetti or pasta of choice.

Serve with your favourite pasta. Garnish with fresh basil leaves

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Guest Monday, 16 September 2019
 
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