Mediterranean Bolognese
Ingredients
- 500g (4 medium) Truss Tomatoes, chopped
- 200g (3 cups) Broccolini, chopped
- 285g (1 small) Leek, trimmed, quartered lengthways, washed, chopped
- 2 tbs olive oil
- 3 garlic cloves, crushed
- 2 tbs tomato paste
- 500g beef mince
- 260g (2 medium) carrots, diced
- 200g mushrooms, diced
- 400g (2 medium) zucchini, diced
- 150g (2 medium) eggplant, diced
- 1 cup tomato passata
- 500g tortellini
- 1 cup basil leaves
- 1/2 cup finely grated parmesan, to serve
Method
- Heat oil in saucepan over medium heat. Add the leek and garlic. Sauté until soft. Add tomato paste and cook stirring for 1 minute. Increase heat to high. Add beef mince, stir to break up the lumps and cook for 5 minutes until browned.
- Add the vegetables, cook, stirring occasionally for 10 minutes until just softened. Add the passata, bring to the boil, reduce heat to medium and simmer for 20-30 minutes until sauce has thickened.
- Meanwhile, cook the pasta following the packet directions until al dente. Drain and return to hot pan. Add Bolognese, season and stir to combine. Stir in the basil and parmesan. Serve.
