Pasta Bolognese with hidden vegies

Another staple in our house, always keeps the family happy. It doesn’t matter what vegies I add into this dish, everything gets eaten.


500g minced beef

800g diced tomatoes

700g Passata sauce

1 x red capsicum (diced into a pasta using a stickmaster)

1 x red onion, diced

1 x small eggplant, diced

2 x medium carrots, diced

500g pasta (your choice of type)

2 sprigs fresh rosemary

Grated cheese (parmesan or cheddar)

1 tbsp Olive oil



Heat oil in large saucepan. Saute onions and carrots until soft, add capsicum pasta and saute for 1 minute. Add eggplant and saute for a 3 minutes. Add beef and brown over high heat, stirring constantly to break up lumps.

Add diced tomatoes, passata sauce, rosemary and seasoning. Bring to boil, then reduce heat and simmer for 40-60 minutes or until sauce has thickened. Cook pasta according to pack instructions. Drain and add pasta to sauce.

Serve with a sprinkle of cheese.



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