Veggie-Packed Spaghetti Bolognaise

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Try this simple twist on classic spag bol (recipe below). It’s packed with flavour and hidden veggies.

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Serves 4 Prep 10 mins Cooking 25 mins

1 tbs olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
1 carrot, peeled, coarsely grated
150g cup mushrooms, finely chopped
2 garlic cloves, crushed
250g Coles Australian Pork & Beef Bolognese Mince
2 tbs tomato paste
400g can lentils, rinsed, drained
1 tsp dried oregano
400g can Coles Italian Diced Tomatoes
1¼ cups (310ml) beef stock
400g spaghetti

1. Heat the oil in a large deep frying pan over medium-high heat. Add the onion, celery, carrot and mushroom and cook, stirring occasionally, for 5 mins or until the mushroom softens. Add the garlic and cook, stirring, for 30 secs or until aromatic.
2. Push the mushroom mixture to the edge of the pan and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the tomato paste and stir well to combine.
3. Add the lentils, oregano, tomato and stock to the mince mixture. Bring to the boil. Reduce heat to medium and simmer for 10 mins or until the vegetables are tender and the sauce reduces and thickens. season.
4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente.
5. Divide pasta among serving bowls. Top with mince mixture to serve.

Serve with finely grated parmesan and basil leaves

Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist, which includes:

Creamy chicken with lemon & garlic:

Fast Thai beef salad:

Sweet potato gnocchi with pesto:

Zucchini corn fritters with bacon:


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