250 ml Passata
2 Tbsp. Balsamic Vinegar
2 clove Garlic, crushed
1 medium brown Onion, finely chopped
1 punnet Field Mushrooms
2 Carrots, diced
1 Red Pepper, chopped
1 Tbsp. Olive Oil
2 Tbsp. Mixed Dried Herbs
½ Tbsp. Chilli Flakes
Salt & Pepper to taste
Heat the olive oil on a pan and add both your onions and garlic.
Once they begin to brown, add the carrots, mushrooms and peppers and stir continuously.
As the veg starts to soften, pour in the passata and mix it through.
Reduce the heat and let the sauce bubble for a couple of minutes.
Add your seasoning and balsamic vinegar at this stage and stir through evenly.
Leave the sauce to simmer for about 10-15 minutes, stirring occasionally.
This sauce goes great over Zucchini Pasta as well as regular pasta and you can pour it over some turkey meatballs too.
If you want to make this a mince Bolognese, add your mince before your vegetables and cook through before continuing with the rest of the instructions.
When I’m making a mince Bolognese, I crumble a beef stock cube through the mince as it’s browning for some extras flave.
I usually use either 500 grams turkey mince of 500 grams lean beef mince.
This sauce stores really well so you can use it for a few days or freeze some off for next time.