Bolognese with meat and lots of vegetables (6persons)

In a large frying pan with a spoonful of EVOO, cook the meat over high heat. We take the opportunity to season it with salt, pepper, paprika, cayenne, meat seasoning, whatever we want. We cover it and stir it from time to time. Meanwhile we chop the onion. When the meat is done, reserve it on a plate.

In the same pan fry the chopped onion over medium heat with another tablespoon of EVOO and cover the pan. In the meantime, cut the red bell pepper. Add vegetable broth/water as needed and stir.

Add the chopped bell pepper and continue adding the vegetable broth little by little. Cover. Peel and cut the carrots.

Add the chopped carrots and continue adding the vegetable broth little by little. Cover. Cut the eggplant into small pieces.

You can add it directly to the pan or cook it for a few minutes in the microwave to shorten the cooking time. I used my Lekué envelope, but it can also be done in a covered container with water.

In the meantime, we split the zucchini and add it to the pan. Add broth as needed. Cover.

With the pan covered, the vegetables will poach more easily. When it is soft, add the meat, the crushed tomato and the fried tomato. Stir, cover and make sure it does not stick. It could also be made with two cartons of fried tomato if we do not have crushed tomato, its flavor will be stronger, but also very tasty.

Pitted and chopped black olives also go very well with this recipe. Turn off, cover and let it rest. Add salt if necessary. Oregano goes great.

To accompany pasta, rice, lasagna or cannelloni filling, stuffing of eggplant, zucchini or tomatoes.... Very versatile and healthy. Can be frozen.

I used it to accompany lentil fusilli and whole wheat macaroni. I also put grated emental cheese on top and a salad garnish.