Veggie-loaded bolognese sauce

Find the recipe for the veggie-loaded bolognese I made on SBS's The Cook Up with Adam Liaw below:

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250g minced beef
• 250g minced veal
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 zucchini, grated
• 1 red capsicum, finely diced
• 200g mushrooms, finely chopped
• 2tablespoons tomato paste
• 400g tinned crushed tomatoes
• 125ml beef stock
• 125ml red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 60ml milk
• Sea salt and freshly ground black pepper

To Serve

• 1 Packet of your favourite pasta
• 125g Parmesan cheese, grated

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté for 2–3 minutes, until softened. Add the minced beef and veal and cook, breaking it up with a spoon, for 7–10 minutes, or until browned.
2. Stir in the carrot, celery, zucchini, capsicum and mushrooms and cook for 5–7 minutes, until the vegetables begin to soften.
3. Add the tomato paste, cook for 1–2 minutes, then stir in the tinned tomatoes, beef stock, red wine (if using), oregano, basil and bay leaf.
4. Season with salt and pepper.
5. Simmer the sauce on low heat for 45–60 minutes, stirring occasionally.
6. Remove the bay leaf, stir in the milk and cook for a further 10 minutes.
7. Serve with your favourite paste and freshly grated parmesan cheese.

To store: Allow the sauce to cool completely before storing in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Recipe Extracted from The Weekly Grocery Shop book

Food Photography: Jiwon Kim @jiwonkaeshoots