Rainbow bolognaise

Step 1

Heat the oil in a large deep frying pan over medium-high heat. Add onion and carrot and cook, stirring, for 3-4 mins or until onion softens. Add the mince and garlic and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the zucchini, combined capsicum and eggplant and cook, stirring, for 2 mins or until the vegetables are just tender.

Step 2

Add tomato paste and cook, stirring, for 1 min or until well combined. Add the tomato, pasta sauce, stock and oregano and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 mins or until the sauce thickens.

Step 3

Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

Step 4

Divide the pasta among serving bowls. Spoon over the mince mixture and season with pepper to serve.