Kat's chunky pasta bolognese

    45 min

    This chunkier version of beef pasta bolognese is perfect for using up all those extra bits of veg in your fridge, it's also a great way in making this dish go further. I was also known in the past to blitz the veg before adding to the sauce, so I could easily hide it for my not-so-keen-on-veg children at the time (believe me they never knew my secret). The aroma from this dish whilst cooking is amazing, given the red wine, garlic and fresh basil, which to me is a marriage made in heaven on its own.


    1 person made this

    Serves: 4 

    • olive oil, as needed for cooking
    • 1 large onion, chopped
    • 500g to 700g beef steak mince
    • 1 courgette, chopped
    • 1 handful sliced mushrooms
    • 2 peppers, seeded and sliced
    • 6 cloves garlic,minced
    • 2 (400g) tins chopped tomato
    • 1 small glass red wine
    • 1 to 2 teaspoons tomato puree
    • salt and pepper, to taste
    • chopped fresh basil, to serve

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Assemble your ingredients.
    2. In a pan on medium heat, add a little olive oil then add the onion and cook for a few minutes until softened, about 4 to 6 minutes. Add beef mince and cook and stir until browned. Drain any excess oil away (I do this by turning out the pan contents in a sieve or colander) and return the mince to pan.
    3. Add your vegetables and garlic and give a good stir.
    4. Add both tins of chopped tomatoes and a small glass of red wine. Stir in the tomato puree and season.
    5. Simmer your sauce for approximately 20 minutes or until the beef is no longer pink and the sauce has cooked down and thickened. A few minutes before serving add your fresh chopped basil.
    6. You can either serve mixed in with pasta or on top.

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