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Veggie Loaded Bolognese

GF | DF | EF | NF
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Servings: 4 People
Course: 1 meal a day, BLW, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams beef mince 
  • 130 grams carrot
  • 120 grams zucchini 
  • 130 grams mushrooms of choice 
  • 70 grams beetroot
  • 1 brown onion 
  • 2 garlic cloves
  • 800 grams diced tomatoes 
  • 1/2 cup bone broth 
  • 2 bay leaves
  • Salt and pepper to taste 
  • 1 tbsp olive oil 

Equipment

  • 1 Frying Pan
  • 1 knife
  • 1 cutting board
  • 1 Spatula

Method
 

  1. Peel and finely dice the onion and garlic and set aside 
  2. Grate the carrot, zucchini and beetroot and dice the mushrooms 
  3. Preheat a frying pan over a medium to high heat and add in the olive oil 
  4. Once hot, add in the onion and garlic and cook until softened 
  5. Next add in the zucchini, carrot, beetroot and mushroom and cook until softened too 
  6. Add in the beef mince and fry until it has browned 
  7. Pour in the tomato cans, broth and bay leaves and bring up to a boil, then reduce to a gentle simmer 
  8. Allow the Bolognese to simmer until the sauce reduces and season with salt and pepper to taste
  9. Serve with your choice of pulse pasta or add on top of roasted veggies

Notes

Able to be frozen: yes 
Age Appropriate: 6 months + (you may need to blend slightly if the texture is too chunky for your baby)