Veggie Loaded Bolognese
GF | DF | EF | NF
- Frying Pan
- knife
- cutting board
- Spatula
- 1 500g beef mince
- 1 130g carrot
- 1 120g zucchini
- 1 130g mushrooms of choice
- 1 70g beetroot
- 1 brown onion
- 2 garlic cloves
- 2 tins 400g diced tomatoes
- 1/2 cup bone broth
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp olive oil
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Peel and finely dice the onion and garlic and set aside
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Grate the carrot, zucchini and beetroot and dice the mushrooms
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Preheat a frying pan over a medium to high heat and add in the olive oil
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Once hot, add in the onion and garlic and cook until softened
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Next add in the zucchini, carrot, beetroot and mushroom and cook until softened too
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Add in the beef mince and fry until it has browned
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Pour in the tomato cans, broth and bay leaves and bring up to a boil, then reduce to a gentle simmer
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Allow the Bolognese to simmer until the sauce reduces and season with salt and pepper to taste
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Serve with your choice of pulse pasta or add on top of roasted veggies
Able to be frozen: yes
Age Appropriate: 6 months + (you may need to blend slightly if the texture is too chunky for your baby)
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