RecipesGlobal 
Beef & Hidden-Veg Bolognese Batch
A six-portion bolognese with grated carrot, courgette and mushrooms melted into the sauce — freeze half, eat half through the week.
Ingredients
- 750g lean beef mince
- 1 tbsp olive oil
- 2 onions, chopped
- 3 garlic cloves
- 2 carrots, grated
- 1 courgette, grated
- 200g mushrooms, chopped
- 800g chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp oregano
- Salt & pepper
Method
- 1
Brown the beef; add onion and garlic and soften.
- 2
Add all the grated/chopped veg and cook 5 minutes.
- 3
Stir in tomatoes, paste and oregano; simmer 30 minutes.
- 4
Season and divide into 6 shallow containers to cool quickly.
- 5
Refrigerate within 2 hours; freeze whatever you won't eat by day 4.
Swaps & variations
- Turkey mince or lentils
- Serve over wholemeal pasta, zoodles or baked potato
- Add a splash of milk for silkiness
Storing & freezing
Fridge 3–4 days; freezes 3 months. Store the sauce SEPARATE from pasta — sauced pasta turns mushy by day 2–3; cook pasta fresh.
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