Spaghetti Bolognese with Extra Veggies

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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, add extra vegetables to your bolgonese sauce to make the meat go a bit further! A filling and thrifty mid-week dinner!

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

Click here for the lasagne recipe

Spaghetti Bolognese
Author: Michelle Ordever
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8
[b]NB:[/b] This recipe makes a large batch of sauce – enough for 8-10 portions. I used half to make spaghetti bolognese and the other half to make a lasagne. Halve the recipe if you want to make just the spag bol. Lasagna recipe to follow! [br][br] 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)
  1. Heat up a large saucepan, and spray in some of the oil.
  2. 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.
  3. Add the garlic and continue to cook for another 5 minutes, stirring occasionally.
  4. Add the beef mince and stir until the meat is browned.
  5. Crumble in the stock cubes and add the rosemary if using.
  6. 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!
  7. You can season with salt and pepper if you wish. (I didn’t)
  8. Bring to the boil, then reduce the heat and leave to simmer for 10-15 minutes.
  9. Meanwhile, cook the spaghetti in boiling water according to the package instructions – should be around 10 minutes.
  10. To serve, portion out the spaghetti into bowls, and add a serving of the bolognese sauce. Sprinkle with Parmigiano Reggiano if desired.
Serving size: 1 Calories: 167 Fat: 7g Saturated fat: 3g Carbohydrates: 14g Sugar: 9g Sodium: 906mg Fiber: 3g Protein: 13g
I have also included the nutritional information, as I am counting calories at the moment. This information is approximate using online resources. I am not a doctor or dietitian, or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information. I advise you check your own resources if you are using recipes to lose weight. All weight loss programmes should be followed on advice from a doctor.

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