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Chunky Capsicum, Carrot, Zucchini Spaghetti Bolognese
Debut YA novel - Champions: at fire's end - OUT NOW! Available at:
A chunky spaghetti sauce packed with vegetables and mince.
: 15 minutes
: 30 minutes
: 4 servings
200g dried spaghetti
500g mince beef
1 onion, finely chopped
2 cloves of garlic, crushed
1/2 teaspoon chilli paste
1 red capsicum, finely chopped
1 carrot, grated
1 zucchini, chopped
140g tomato paste
400g tin of diced tomatoes
Cook the pasta in boiling water according to the packet instructions. Drain the pasta once it is cooked.
While the pasta is cooking, start on the chunky sauce.
Cook the onion, garlic, and chilli over a medium heat for 2-3 minutes, until the onion starts to soften.
Add the mince and cook, stirring with a wooden spoon, to brown the meat.
Add the capsicum, carrot, and zucchini to the meat mixture. Stir through to combine. Cook until the vegetables begin to soften.
Stir through the diced tomatoes and tomato paste.
Cook, stirring occasionally, for another 10-15 minutes until the sauce thickens, the meat is cooked through, and the vegetables are soft.
Divide the pasta evenly between bowls. Top each with meat and veg sauce.
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