Veggie-Loaded Spaghetti Bolognaise

1 medium Onions, raw
2 tsp Canola Oil
1 medium Carrots, raw
3/4 cup, sliced Zucchini
2 cups cubed Butternut Squash
1 cup, strips Green Peppers (bell peppers)
1.0 cup Beef stock, home-prepared
2.0 can Canned Tomatoes
40.0 Grams Tomato Paste
2.0 tsp Salt
1.0 dash Pepper, black
1.0 tsp Seasoning Blend
1.0 tsp Onion powder
1.0 tsp Garlic powder
1.0 tsp Oregano, ground
0.5 tbsp Basil
1.0 tsp Thyme, ground
500.0 Grams Ground beef, lean
1.0 cup (8 fl oz) Water, tap

1. Brown onions in the oil in a large pot. 2. In a separate flat-bottomed pan, brown the ground beef so the fat renders out. 3. In a blender or Thermomix pulse the veggies (carrot, zucchini, butternut squash, bell pepper) to chop them up into small particles. Then add them to the onions and caramelise. You want the water to cook out. 4. Add the stock, water, canned tomatoes, herbs, salt, pepper. You can add an optional tbsp spoon of sugar if you like, to cut the acid of the tomato. 5. Add the browned beef and stir to combine. 6. Bring to simmer then cook on low heat for half an hour. Make sure you taste to see if it needs any extra seasoning. 7. Serve with spaghetti or zoodles and parmasean cheese.

Serving Size: Makes 6 portions

Number of Servings: 6.0

Recipe submitted by SparkPeople user POOSIE1973.