Looking for a cheeky way to get the kids to eat more veggies? This five-vegetable beef ragu with pasta is a fuss-free option that will be on the table in less than an hour. Packed with plenty of nutritious, yet still delicious, vegetables and lean ground beef tossed with pasta, this hearty meal is a sure-fire way to get you and the family asking for more veggies in your dishes.

 

Directions:

1. Heat the oil in a large casserole dish set over moderate heat until hot. Add the beef mince and a generous pinch of salt; cook until no longer pink, breaking up with a wooden spoon, 4-5 minutes.

2. Stir in the onion, celery, carrot, aubergine, courgette,and some salt and pepper to taste. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

3. Stir in the dried herbs, tomatoes, and beef stock. Bring to a simmer; cook until the tomatoes soften and break down, stirring occasionally, about 10 minutes.

4. Meanwhile, bring a large pot of water to a bill. Once boiling, stir in a small handful of salt; add the spaghetti to the pot and cook until 'al dente,' about 10 minutes.

5. When ready, drain the spaghetti and add it to the pot with the beef ragú; toss to combine. Season to taste with salt and pepper.

6. Divide between bowls and serve with Parmesan on the side. 

 

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Ingredients:

• 2 tbsp olive oil
• 500 g | 3 1/2 cups beef mince
• 1 small onion, finely chopped
• 2 celery sticks, thinly sliced
• 2 small carrots, peeled and diced
• 1 small aubergine, diced1 small courgette, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano

• 1/2 tsp dried basil
• 3 large tomatoes, cored, seeded, and diced
• 250 ml beef stock
• 450 g spaghetti
• 55 g | 1/2 cup Parmesan, grated, to serve
• salt
• freshly ground black pepper