Recipe: Use-Everything-Up Veggie Bolognese
When your veggie drawer is groaning under the weight of an over-ambitious veggie shop, this bolognese is an ideal way to lighten the load. Throw in whatever you have, pile a portion atop your favourite pasta, then freeze any leftovers for a ready-made feast.
Be sure to refer to this recipe as a guide, not gospel: its beauty lies in the fact that it works with almost any vegetable.
3 cloves garlic
3-5 ‘bulk-it-up’ vegetables of your choice: think courgette, carrot, a handful of mushrooms, a capsicum
1 can of green lentils (these can be swapped for any other legume/pulse of your choice: kidney beans, chickpeas, cannelini beans)
2 cans of canned tomatoes (if you have fresh tomatoes to hand, chop them up instead)
1 tbs tomato puree
1 tbs Worcester sauce (optional)
1 tsp sugar
Pinch of salt and pepper
- Dice onion, and saute it in a large frying pan or pot at a medium-high heat.
- Meanwhile, finely chop garlic - add to the pan. Dice all other vegetables, or grate them if it’s easier.
- Add remaining vegetables to pan and cook for around 10 minutes until they’re lightly browned.
- Drain and rinse lentils, and add them to the pot along with tomatoes, tomato puree, Worcester sauce and sugar. Bring to boil, then reduce heat and simmer for around 20 minutes. Remove from heat.
- Season and serve atop your favourite pasta, with a sprinkling of pamersan and a few basil leaves (if you have them).