Beef + Veggie Bolognese

Rich, slow-cooked and full of depth, this bolognese is the kind of meal that feels as good as it tastes. With a combination of quality protein, a mix of vegetables, and optional liver for an extra boost of iron and B vitamins and vitamin A, it’s so familiar and hearty, and it’s packed with goodness. The long simmer helps develop flavour while making it easy to pack in a variety of plant foods without overthinking it. Cook once, and you’ve got a nourishing, satisfying meal ready to carry you through the week and beyond.

Beef + Veggie Bolognese

14+ Plants

2 tbsp extra virgin olive oil

1 onion, finely diced

1 large carrot, diced

2 sticks celery, diced

1kg beef mince (with added liver, if that’s up your alley*)

1 eggplant, diced

100g mushrooms, finely chopped or minced

1 zucchini, diced

3–4L passata

1 can brown lentils, drained and rinsed

2–3 cloves garlic, minced

1 tsp smoked paprika

2 bay leaves

Salt + pepper

2 handfuls baby spinach

Instructions

1. Heat the olive oil in a large pot over medium heat.

1. Add onion, carrot and celery and cook until softened and sweet.

2. Add in the eggplant and mushrooms, and the beef (and liver, if using), breaking it up as it browns.

3. Stir through garlic, smoked paprika, and bay leaves.

4. Pour in passata and lentils, stir well, and bring to a gentle simmer.

5. Reduce heat to low and cook for around 3 hours, stirring occasionally, until rich and thickened.

6. Take off the heat and star through the spinach.

7. Season to taste.
   

Add more plants:

• Add in some diced capsicum, riced broccoli or cauliflower to the cooking.

• Stir through your favourite herbs, oregano, basil, parsley, rosemary are beautiful.

• Stir through some different beans along with the lentils - kidney beans, cannelini beans, etc.

• The spinach can be swapped or combined with any leafy green - rocket, beet leaves, thinly shredded kale or cavolo nero, silverbeet, swiss chard, etc.

  Notes:

• Serve with wholemeal or pulse pasta, zoodles (spiralised zucchini).

• Serve toper with grande parmesan or nutritional yeast, and a side salad.

• Freezes exceptionally well.

• Make it vegetarian or vegan - omit the beef and liver, up the lentils and beans, increase the mushrooms, and you can even and in some blended walnuts for a similar texture, and added protein and healthy fats.

• See our Leftover Makeover blog for more inspiration for how to cook your bolognese once, and serve multiple ways for less effort in the kitchen.