Veg pasta bolognese

  • Ready in: 30 minutes
  • Serves: 2
  • Complexity: medium


  • 300g organic grass fed beef/lamb mince
  • 600mL tomato passta jar (or 600 ml crushed tomoatos/tomato puree)
  • 1 x fresh tomato
  • half an onion
  • 8 mushrooms
  • garlic (1-2 cloves or tbs crushed garlic)
  • 3 bay leaves
  • 1 tbs extra virgin olive oil
  • herbs – I use a pinch of oregano, and some fresh rosemary
  • 4 x carrot
  • 2 x zucchini


Pasta sauce:

Sauté the chopped onions and garlic in the olive oil for 2 min, then add the grass fed meat. Cook until browned.

Add the chopped mushrooms and chopped tomatoe and stir them in, breaking up and separating the meat for about a minute. Then add the tomato passta and stir it through.

Once heated, turn to simmer and add the herbs and bay leaves. The longer you simmer the better it will taste!

Add half a cup of water if the sauce thickens too much. I usually try let it simmer for at least half an hour – 45min.

Veg pasta:

2 x carrot and 1 x zucchini per person. Simply use a sprialiser or if you don’t have one, you can do what I did in this picture and use a potato peeler to continuously grate strips of the carrot/zucchini.

Serve raw, or toss the strips in a frypan with a few drops of olive oil to give a crunchier texture.


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