Such an easy, and extremely delicious Bolognese recipe! Not the classic one, but believe me it is tastier! Not only because I replace the pork with beef mince, but also because I prefer to add fresh veggies to almost every dish, including this one. Basically, almost every vegetable which grows in your backyard might go straight into the frying pan. Check out my version of the recipe and i guarantee you’ll never want to go back to the classic one.
400g beef mince
1 large carrot, grated
1 large zucchini, grated
1 large brown onion, finely chopped
2 garlic cloves, crushed
200g broccoli, finely chopped
1 celery stalk, finely chopped
800g can diced tomatoes
300g spaghetti pasta, or any other type by your choice
400g can brown lentils, drained, rinsed
fresh oregano leaves
5 teaspoons olive oil
Heat the olive oil in a large, nonstick frying pan over medium-high heat. Don't overheat the pan because the oil might spatter around and you'll have to clean the cooktop afterwards. Add onion and garlic, and cook until lightly golden. Add beef mince and stir constantly with a wooden spoon to split the meat, until browned or up to 8 minutes. Add the veggies: zucchini, carrot, broccoli and celery. Cook until vegetables are tender, stirring continually. Reduce heat to medium-low and add the tomatoes. Let it simmer for up to 20 minutes. Add the can of lentils in the last 5 minutes of cooking and wait for the sauce to thicken. Meanwhile, cook your preferred type of pasta in a salted water, following packet instructions. Drain the pasta and add it to the mince mixture. Toss the pan a few times to incorporate the ingredients. Serve with a top of 2-3 fresh oregano leaves.
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