Vegetable Loaded Spaghetti Bolognese

My sincere apologies Guys – this post is 2 days late. I started typing it up Friday morning, to be finished later that day once my No Waste Tastes Great recipe was cooked. Unfortunately at 2.30pm I became ill and unable to finish the post! 

It’s Food Waste Friday Guys.

It’s not my week to host. It’s the original founder – Kristen’s. Please do head on over and link up at The Frugal Girl this week. But also please do drop a comment (and a link if you have one) in below.

As it’s Friday I follow my usual routine. My No Waste Tastes Great routine. You can read all about it here.

I’m going to switch it around a little this week and confess my food waste first.

Yes, this weeks casualty is Greek yoghurt once more. About a third of a carton. No photo as there’s a lot of images further down.

And as it’s Friday I photograph my fridge – doesn’t everyone? 😉

(if you do then please feel free to share it over on my Facebook page in the comments section of this status update! We’d all love to see it)

Simply Being Mum’s Friday Fridge 


Quite a stocked up fridge this Friday.

But there’s a plan. There’s always a plan. A No Waste Tastes Great plan.

Earlier in the week I made Spaghetti Bolognese. You may have seen it on Instagram.

I knew I had the ingredients to make it again. Twice in one week Guys. Good job it tastes great!

Spaghetti Bolognese is such a versatile dish, and it’s fantastic for using up vegetables that may be hanging around.

Tonight’s dinner is to be Vegetable Loaded Spaghetti Bolognese.

I’ve already started making it. Thank goodness for slow cookers!

Vegetable Loaded Spaghetti Bolognese Recipe

Step 1:

Identify all the vegetables you have to use up. I have quite a lot, but that’s okay as if I make too much bolognese I’ll just freeze whatever isn’t used up for tonight’s dinner.


Step 2:

Get chopping!


Step 3:

Heat a little oil with some garlic in a large pot:


Step 4:

Add the vegetables:


Step 5:

While the vegetables are softening brown some mince in a separate pan. I used about 450g/1lb:


Step 6:

Season the mince. I used mixed herbs, black pepper and balsamic vinegar. You could use various herbs and Worcester sauce or red wine also. I also added a little tomato puree that I had to use up and a stock-pot to add extra flavour.

Step 7:

Add a tin of chopped tomatoes to the mince and stir in:


Step 8:

Once the mince is ready add it to the large pot of now softened vegetables:


Step 9:

Now this is decision time. Either leave to simmer with the lid on for approx. 30 minutes or you can do as I did and transfer the contents to a slow cooker:


Step 10:

Serve with cooked pasta! And don’t forget to freeze what you do not use once cooled – No Waste Tastes Great!



{ 4 comments… add one }
  • Joyce Howden September 13, 2015, 6:50 pm

    I freeze yogurt that is in danger of going bad. It comes out a little bit watery but tastes just fine. I strain it.

    • jo@simplybeingmum September 16, 2015, 9:32 pm

      Fab tip Joyce! Why hadn’t I ever thought of that? You can freeze milk and cheese so why not yoghurt?

  • Jean Iris Dahlquist September 16, 2015, 6:36 pm

    So wait, what became of the yogurt? Did it ever get eaten? Did I miss it?

    • jo@simplybeingmum September 16, 2015, 9:31 pm

      I’m afraid it went to waste Jean 🙁 but now have top tip from Joyce on how to save it next time!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next post:

Previous post: