I know many wouldn’t want to hear this, but I don’t struggle to feed my children veggies. That doesn’t mean I don’t sneak a few extra in every now and again! With a bursting veggie garden (summer has just ended here) and a fridge full of homegrown goodness, I love making a veggie-packed Bolognese—inspired by the classic, but loaded with whatever needs using up from the garden and fridge.

This isn’t a traditional Bolognese—it’s a resourceful, flavourful, and nutritious version that blends all the goodness of fresh vegetables into a rich, slow-cooked sauce. The secret? A stick blender at the end to cover up the evidence—so even the fussiest eaters won’t notice!

Why You’ll Love This Recipe

✔️ Sneaky veggie boost – Packed with goodness but blended for a smooth, kid-friendly finish.
✔️ Budget-friendly & reduces waste – Uses up what’s in the fridge and garden.
✔️ Batch cooking dream – Makes 20 portions to freeze for easy meals later.
✔️ Rich, slow-cooked flavour – A long simmer brings out deep, delicious flavours.

Ingredients (Makes approx. 20 portions)

The Veggie Base:

• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• ½ trombocino squash (or zucchini), diced
• 1 capsicum, diced
• 1 cup mushrooms, sliced
• 2 cups silverbeet (or spinach/kale), chopped
• 6–8 tomatoes, roughly chopped (or 1 can diced tomatoes if needed)

For the Meat & Sauce:

• 500–600g beef mince (or a mix of beef & pork for extra depth)
• 1 cup red wine (optional, but adds flavour!)
• 2 tbsp tomato paste
• 3 cups stock (beef, chicken, or veggie) – enough to cover the meat & veg
• 1 bay leaf (from the neighbour’s garden!)
• 1 tsp oregano (fresh or dried)
• 1 tsp sage (fresh or dried)
• Salt & pepper, to taste

How to Make It

1️⃣ Sauté the Veggies

• Heat a large pot over medium heat and add a splash of oil.
• Add onion, garlic, celery, carrots, trombocino, capsicum, mushrooms, and silverbeet.
• Cook, stirring occasionally, until soft and fragrant (about 10 minutes).

2️⃣ Brown the Meat

• In a separate pan, brown the beef mince, breaking it up as it cooks.
• Once browned, add to the pot with the veggies.

3️⃣ Build the Flavour

• Pour in the red wine, scraping up any bits stuck to the bottom.
• Add stock, tomato paste, and seasonings (bay leaf, oregano, sage, salt & pepper).

4️⃣ Slow Simmer for Deep Flavour

• Reduce the heat and simmer uncovered for 4–5 hours, stirring occasionally.
• The longer it cooks, the deeper the flavour!

5️⃣ Blend for the Perfect Texture

• Use a stick blender to blend part (or all) of the sauce for a smoother, hidden-veg finish.
• If you like more texture, blend just half and leave the rest chunky.

6️⃣ Portion & Store for Future Meals

• Let cool, then portion into containers for freezing.
• Label & freeze for easy midweek dinners.

Serving Ideas

🍝 Classic Spaghetti Bolognese – Serve over pasta with parmesan.
🍆 Stuffed Veggies – Spoon into roasted or baked sweet potato, zucchini, capsicum, or eggplant.
🥔 Bolognese Cottage Pie – Use as a base for a mash-topped pie.
🥖 Crusty Bread & Cheese – A simple, hearty meal on toast.
🥚 Baked Eggs in Bolognese – Crack eggs into the sauce, bake, and serve with bread.

This veggie-packed Bolognese is rich, comforting, and full of homegrown goodness—without any waste. It’s a perfect batch cook recipe, making enough for several meals, and it’s so full of flavour that no one will ever question the extra veggies!