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  • 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. 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 
  2. 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 leekcelery, red pepperapplecarrot and garlic with a pinch of salt. Cook for 10 min or until everything has softened
  3. 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.
  4. Once the vegetables have softened, transfer them to a food processor (keep the pan for later on!) with the chopped tomatoes. Blitz until smooth
  5. 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 min or until it’s browned, breaking it up with a wooden spoon as you go.
  6. 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 min or until the sauce has thickened to a Bolognese-like consistency
  7. 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 min or until cooked with a slight bite. Once done, drain the cooked linguine and return it to the pot
  8. 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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