I've been tweaking my Bolognese sauce recipe for years, and this is my favourite result so far! It's both healthy and cheap to make, and everyone I've made it for loves it! (The vegetables I've used are suggestions only - it will pretty much work with whatever you have in the fridge.) As has been pointed out, this is not a traditional Italian bolognese, but rather a recipe that I and my friends and family enjoy, and that I therefore thought I'd share.
This sauce works well as a base for lasagne, layered with dried or fresh lasagne sheets, cheese or bechamel sauce, and grated Parmesan cheese or mature Cheddar.
Reheat leftover sauce with some tinned kidney beans and a little chilli powder, and use to fill tortilla wraps, topped with grated cheese and/or sour cream.
I am a bit confused ! where is the starting point to any Italian sauce ! the celery the onion the carrot ? and what is peppers doing in here ? - 10 Sep 2013