A delightful twist on the classic spaghetti bolognese, incorporating a medley of fresh vegetables for a wholesome and flavorful meal.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil enhances the flavor of the dish.
Add the chopped onion, celery, carrot, and garlic to the pan and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Add the beef mince to the pan and cook until browned.
Break up the mince with a spoon to ensure even cooking.
Stir in the tomatoes and water, then bring to a boil.
Use ripe tomatoes for a richer sauce.
Reduce the heat to low, cover, and simmer for 20 minutes.
Stir occasionally to prevent sticking.
Add the zucchini and broccoli to the sauce and cook for another 5 minutes.
Cut the vegetables into bite-sized pieces for easy eating.
Meanwhile, cook the spaghetti according to the package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Stir the basil into the sauce and season with black pepper.
Add the basil at the end to preserve its fresh flavor.
Serve the spaghetti topped with the meat sauce.
Garnish with grated Parmesan cheese and extra basil leaves for a touch of elegance.
