Having your lunches organised for the week is possibly the best thing you can do to save you time and money and keep you in tip top shape. You can use whatever greens you have lying around in your refrigerator to top these little bolognaise pots or follow this quick and easy recipe for 5 veggie pots ready to go!
Bolognaise and Veggie Lunch Pots
Related
- Category: Main Meals
Ingredients
Bolognaise Sauce
- 2 tsp. tomato paste
- 1/2 tsp. black pepper
- 2 tsp. himalayan pink salt
- 3 basil leaves
- 2 tsp. olive oil (leave out for fat-free option, add a splash of water instead)
- 2 garlic cloves, chopped
- 1 onion, chopped
- 600 mL tomato passata
- 500 g Beef Mince
Vegetables
- 1/3 bunch of silverbeet, chopped roughly
- 1 medium-large zucchini, spiralised
- 2 bunches of broccolini, chopped roughly
Instructions
- Make the bolognaise sauce by heating up the oil in a hot saucepan, add the onion and garlic and cook until soft.
- Add the beef mince and cook until browned, stirring often (approx 2-3 minutes)
- Add the tomato passata, tomato paste, salt, pepper, basil. Put the lid on the pot and bring to a boil.
- Reduce the heat to a gentle simmer and cook for approximately 20 minutes or until sauce thickens, stirring often.
- Whilst the bolognaise is cooking put a large pot with a steamer to boil, add the silverbeet and broccolini. Steam for approx 5 minutes or until both vegetables are tender. Strain and set aside.
- Once cooked, divide the sauce into 5 x freezable/heatable containers.
- Divide the spiralised zucchini in half and add each half to 2 of the containers (on top of the bolognaise sauce).
- Add the steamed silverbeet onto 1 of the container.
- Divide the steamed broccollini in half and add each half on the remaining 2 containers.
- Place the lids onto each container and allow to cool before refrigerating / freezing.
