Don’t miss Annabel’s hidden veg beef bolognese – a family dinner favourite from Annabel’s kitchen. Refuel after a busy day with her super-tasty Bolognese recipe which is packed full of those all-important veggies. A great way towards their 5-a-day (and the kids will be none the wiser)!
Ingredients
1 apple
1 beef stock cube
100g carrots
1 celery stick
40g Cheddar cheese
1 tbsp dried oregano
1 garlic clove
1 leek
200g linguine
250g minced beef
1 red pepper
400g tin of chopped tomatoes
26ml tomato ketchup
2 tbsp tomato paste
Olive oil
Salt & pepper
1 beef stock cube
100g carrots
1 celery stick
40g Cheddar cheese
1 tbsp dried oregano
1 garlic clove
1 leek
200g linguine
250g minced beef
1 red pepper
400g tin of chopped tomatoes
26ml tomato ketchup
2 tbsp tomato paste
Olive oil
Salt & pepper
Method
- Slice the leeks finely. Roughly chop the celery. Deseed the red peppers (scrape the seeds and pith out with a teaspoon) and roughly chop. Peel and grate the apples and carrots. Peel and finely chop (or grate) the garlic
- Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped leek, celery, red pepper, apple, carrot and garlic with a pinch of salt. Cook for 10 min or until everything has softened
- Meanwhile, dissolve the beef stock cubes in 250ml boiled water. Add the tomato paste, tomato ketchup and dried oregano and whisk to combine – this is your tomato stock.
- Once the vegetables have softened, transfer them to a food processor (keep the pan for later on!) with the chopped tomatoes. Blitz until smooth
- Wipe the pan clean with a piece of kitchen paper and return it to a medium-high heat. Once hot, add the beef mince and cook for 5 minutes or until it’s browned, breaking it up with a wooden spoon as you go.
- Add the vegetable tomato sauce to the browned mince and stir in the tomato stock. Reduce the heat to low and cook for 15-20 minutes or until the sauce has thickened to a Bolognese-like consistency
- Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the linguine for 8-10 minutes or until cooked with a slight bite. Once done, drain the cooked linguine and return it to the pot
- Taste the Bolognese sauce for seasoning, adding more salt and pepper if needed. Serve the hidden veg Bolognese over the cooked linguine. Grate the Cheddar cheese over. Enjoy!
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