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Versatile veggie filled bolognaise sauce
Versatile veggie filled bolognaise sauce
5
from 1 vote
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Course:
Basics at Home
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
18
minutes
minutes
Servings:
8
serves
Calories:
908
kcal
Author:
Kylie
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Ingredients
▢
1
kg
beef mince
I buy premium mince
▢
1
kg
pork and veal mince
▢
200
grams
pancetta
diced buy a chunk from the deli and cut it into little dice
▢
2
onions
finely diced
▢
2
cloves
garlic
minced
▢
2
carrots
grated
▢
2
zucchini
grated
▢
200
grams
mushrooms finely chopped
▢
3
tablespoons
olive oil
▢
4-5 to
matoes
chopped (or a tin of chopped tomatoes)
▢
1.4
kgs passata
2 jars
▢
1
bouquet garni
▢
1
tablespoon
tomato paste
Instructions
In a fry pan over medium heat add the olive oil.
Fry the onion, garlic and pancetta until the onion is soft.
Add the mince, a bit a time, separating and browning.
When all the mince is browned, add the grated carrot, zucchini and chopped tomatoes.
Stir through completely.
Add the mushrooms and cook for 5 minutes.
Add the tomato paste.
Pour the mince mix into the slow cooker, add the passata and stir through.
Dunk a bouquet garni in the sauce and push it down.
Cook for 8 hours on low or 4-5 on high.
Nutritional Information
Serving:
1
bowl of pasta with sauce
|
Calories:
908
kcal
|
Carbohydrates:
7
g
|
Protein:
78
g
|
Fat:
61
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
33
g
|
Trans Fat:
1
g
|
Cholesterol:
264
mg
|
Sodium:
227
mg
|
Fiber:
2
g
|
Sugar:
3
g
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