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My First Low Protein Veggie Bolognese
- RECIPE MAKES: 12 Ice Cubes
- PREP TIME: 10 Minutes
- COOK TIME: 20 Minutes
Method
Step 1
Place oil in saucepan and heat. Add onions, celery, carrots, sweet potato and garlic. Cook for 5 minutes.
Step 2
Add in tomato purée, oregano and basil and cook for 2 minutes.
Step 3
Add tinned chopped tomatoes and water and bring to the boil. Simmer for 10 minutes.
Step 4
Mash with a fork until almost smooth.
Step 5
Stir in Violife.
This recipe is freezable!
Refer to labels for allergen and other product information
Ingredients
- 2 tsp Oil
- 20g Red onions, finely chopped
- 20g Celery, finely chopped
- 50g Carrots, peeled & grated
- 50g Sweet potato, peeled & grated
- ½ Clove of garlic, crushed
- ½ tsp Tomato purée
- ½ tsp Oregano, dried
- 20g Basil, fresh, finely chopped
- 100g Tinned chopped tomatoes
- 100ml Water
- 20g Violife For Pizza mozzarella flavour, grated
