My meat and vegetable BOLOGNESE TO FREEZE

Maximizing the time spent for my family and myself to eat well and healthy has always been my greatest aspiration during my long working life. So this led me to accommodate my tuppers or freezer bags, always trying to fit more and more in the freezer to be able to organize my week of lunches and dinners.

My winning recipe for MEAT AND VEGETABLE BOLOGNESE.

Snap meat and vegetable bolognese It was also one of those that my freezer housed and even today that I have more time, also when I do it, I freeze it. And it is that it is a dish that takes a long time and for this reason, since we have to buy, chop, cook part of the vegetables separately and dedicate a good part of our time to cooking it. It is convenient to amortize effort and freeze some tuppers that solve some food for us days later. On the other hand, it is a recipe that deviates from the classic meat bolognese that we always do and a healthy way to incorporate vegetables into our diet.

This dish has a lot of vegetables. but you can add even more, it also has veal, you can do without it if you don't like it, in my house this dish is a success as the recipe has always been published. I started to make this dish when my kids were little and they posed problems to eat certain vegetables, however, camouflaged like this in the bolognese, they ate it without protesting, so that was how this was born Bolognese with meat and vegetables very similar to this one meat and vegetable bolognese recipe master sauce that also triumphs in my house.

My meat and vegetable BOLOGNESE TO FREEZE

frabisa

8-10 people

• 1 kg pumpkin
• 1 broccoli pineapple
• 1 kg of crushed tomato + 1 teaspoon of sugar to mitigate the acidity of the tomato)
• 2 teaspoons of turmeric
• 1 teaspoon of sweet paprika
• 1 teaspoon ginger
• 1 onion
• 2 garlic cloves
• 1 leek
• 1 celery
• 2 medium zucchini
• 1 piece of chilli optional
• oregano
• 5 carrots
• 400 gram minced beef
• 100 gram diced ham.
• salt and black pepper
• Extra virgin olive oil
• To accompany
• whole wheat spaghetti
• Parmesan

• Cook the pumpkin in the microwave as I explained HERE.
• Cook the broccoli in the microwave as I explained HERE.

• Put a pot on the fire with a drizzle of oil and add the onion and minced garlic to sauté. When the onion is slightly transparent, add the finely chopped leek and the celery.

• Add the peeled and sliced ​​carrots.

• Add the aubergine and the diced zucchini. I partially peel the zucchini because the skin is bitter, but if you don't mind, you can leave the skin on.

• Sprinkle salt, pepper, add paprika, turmeric, ginger, chilli, mix and add tomato, sugar and a glass of water (200 ml)

• Cook over medium low heat for 25 minutes.

• We now add the minced meat, why now? because the minced meat is veal, I chose the meat that I wanted to be minced, it was tender meat, so it hardly needs any cooking time, if we go too far it will be dry and tough. Once the meat is added, mix well so that it is integrated into the sauce. Add a pinch of salt again and mix, let cook for 10 more minutes.

• We try and see if everything is on point, we add the pumpkin cooked and cut into cubes and also the broccoli in small florets.

• If we accompany it with pasta, we cook it following the manufacturer's instructions, drain it and put it in the serving dish, cover with the Bolognese and if we have reserved some broccoli florets, arrange them around the dish.

• Garnish with fresh basil and serve with Parmesan.

With the rest of the bolognese, fill tuppers and freeze.

Enjoy this meat and vegetable bolognese

Recipes that you will like to see