So many veggies, so many uses! Click to find out just how versatile this recipe is!

🍴Serves 4-6
🕒 Prep: 10 mins Cook: 35-40 mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 brown onion, diced
• 2 cloves (2 tsps) crushed garlic
• 500g premium mince
• 10 mushrooms, diced
• 1 eggplant, diced
• 2 medium carrots, grated
• 1 red capsicum, diced
• 1 large zucchini, grated
• 1 large handful spinach or kale, washed and diced
• 420g tin of brown lentils, drained
• 1 x jar Passata (tomato puree that you’ll find in the supermarket with the dry pasta)
  (OR use 2 x 420g canned tomatoes OR for a sweeter, thinner sauce use 1 can tomatoes and 1 can tomato soup)
• 2 tablespoons dried herbs (Bolognese style)Directions

1. Heat oil in pan on medium heat
2. Add onion, garlic, mushrooms and eggplant
3. Sautè for 4 minutes or until onions start to soften and turn translucent
4. Add mince and tomato paste and cook until mince has browned
5. Add remaining ingredients
6. Simmer for 20 minutes
7. Add more herbs or tomato paste to taste. Add stock or water if more liquid is required
   

   Notes

   Substitute the mince with 420g canned red kidney beans (drained) for a meat-free sauce
   Check out our maggic pudding blog to see how many different ways you can use this sauce