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Veggie Packed Spaghetti Bolognese 

Prep Time: 15 min
Cook Time: 30-35 min
Serving Size: 4-6
  • Gluten Free 
  • Dairy Free Option 
This family friendly dish is jam packed with lots of hidden vegetables. We are always looking for extra ways to add veggies to support you in increasing your vegetable intake. The addition of roasted eggplant gives this dish so much extra flavour (and fibre).
  • 1 eggplant (sliced into 2cm thick slices, lengthways)
  • Extra virgin olive oil (EVOO)
  • Sea salt
  • 1 brown onion (diced)
  • 2 garlic cloves (diced)
  • 500g beef mince (see notes below) 
  • 4 medium mushrooms (diced) 
  • 1 punnet baby spinach (approx. 120g)
  • 1 zucchini (grated)
  • 1 jar organic pasta sauce (approx. 400-500g)
  • 250g pulse, brown rice pasta or chickpea spaghetti
1.  Preheat the oven to 180°C fan-forced.
2. Cover eggplant with 2 tbsp EVOO, rub down with sea salt and place in the oven for 20 mins.
3. While the eggplant is roasting, heat a good splash of EVOO in a large frying pan on medium-high heat. Add onion and garlic and sauté until lightly browned.
4. Add beef mince, breaking it up as you go and cooking until browned.
5. Reduce heat to a low-medium, add in the mushrooms, baby spinach, zucchini and pasta sauce and simmer. Continue to mix until baby spinach is well combined and wilted.
6. In a separate medium pot, bring water to a boil, add a pinch of sea salt and cook the pasta as per packet instructions.
7. Once the eggplant is cooked, remove from the oven and dice into small pieces. Add to the pasta sauce and stir through.
8. Serve the bolognese sauce with the cooked pasta.

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