TOTAL TIME: 40 MINUTES
500 g lean beef mince
1 tbsp olive oil1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 medium carrots, grated
1 medium zucchini, grated
200 g button mushrooms, finely chopped
2 tbsp tomato paste
1 tbsp dried Italian herbs
700g jar tomato passata
1 cup beef stock or water
Salt & pepper
500 g spaghetti or pasta of choice
Grated Parmesan, to serve
Heat oil in a large saucepan over medium-high heat. Add onion and mince and cook for 5 minutes, breaking up mince with a large spoon, until onions are soft and mince is browned.
Add garlic, carrot, zucchini, mushrooms, tomato paste and herbs to pan and continue to cook for 3 minutes. Add passata and stock and bring to the boil. Reduce heat to low and simmer, partially covered, for 15 to 20 minutes or until sauce has thickened. Season to taste with salt and pepper.
While the sauce cooks, prepare pasta according to packet instructions and drain. Divide pasta between bowls and top with bolognaise mixture. Sprinkle with Parmesan to serve.