Everyone loves spaghetti bolognese don’t they?! It’s so easy to make, and is a dish that we have most weeks at home. The bolognese sauce is something that you can make in advance and store in the fridge to heat up a few days later; or to put in the deep freeze when batch cooking. I have been taking steps to make meal prep part of my routine, to help me track of my calories, and ultimately, for some weight loss. This dish was the first that came to mind when I planned out my first week of meal prep.
Spaghetti Bolognese with Extra Veggies
Because I made the spag bol as part of my meal prep, I made the beef mince go further by adding extra veggies. I was then able to divide the mixture – using some for Spaghetti Bolognese, some to make a lasagne (full recipe to follow) and the leftovers to freeze for another day. I cooked the spaghetti fresh on the evening that we had this meal. The recipe below makes 8 portions of sauce – you can halve (or even double) the mixture if required.
If not serving immediately, transfer to an airtight container, and allow to cool for 1 hour, before placing in the fridge. Use within 5 days. Reheat gently over a medium heat on the stove top.
Alternatively, you can freeze the sauce, but placing in a freezerproof container, and popping in the freezer. Use within 6 months. Allow to defrost overnight in the fridge, and reheat as above.
Find more recipes here: Easy Meal Prep for Beginners
I haven't added a quantity for the spaghetti as you might eat more or less pasta than us! I generally have 40g, with my husband and son having around 75g (all dried weight) I also use a low-calorie oil spray, but you can use a drizzle of olive oil if you prefer.
- low-calorie oil spray
- 200g onions, finely chopped (about 2 medium sized onions)
- 220g mushrooms, finely chopped
- 200g aubergine, cut into small cubes (about 1 medium sized aubergine)
- 300g courgettes, cut into small cubes (about 3 medium sized courgettes)
- 6 garlic cloves, peeled and crushed
- 500g organic beef mince (15% fat)
- 2 beef stock cubes
- 2 tsps dried rosemary (optional, I always add it to my sauce!)
- 2 x 500g jars Dolmio Original Bolognese Sauce
- salt & pepper
- wholewheat spaghetti
- Parmigiano Reggiano, grated, to serve (optional)
- Heat up a large saucepan, and spray in some of the oil.
- Add the onions, mushrooms, aubergine, and courgettes, and fry gently for about 5 minutes. You can add a splash of water to stop them from sticking, or a a few more sprays of oil.
- Add the garlic and continue to cook for another 5 minutes, stirring occasionally.
- Add the beef mince and stir until the meat is browned.
- Crumble in the stock cubes and add the rosemary if using.
- Pour in the Dolmio Original Bolognese Sauce - I then add a drop of water to the jar and shake it up to get every last bit of sauce out!
- You can season with salt and pepper if you wish. (I didn't)
- Bring to the boil, then reduce the heat and leave to simmer for 10-15 minutes.
- Meanwhile, cook the spaghetti in boiling water according to the package instructions - should be around 10 minutes.
- To serve, portion out the spaghetti into bowls, and add a serving of the bolognese sauce. Sprinkle with Parmigiano Reggiano if desired.
Please feel free to share this post by using the social buttons to the right, or bottom of this post, and don’t forget that you can subscribe to The Purple Pumpkin Blog by email, on Feedly or by RSS so you don’t miss out!