Go for an easy win with this please-all Bolognese that's packed with vegetables for under-the-radar nutrition. Carrot, capsicum and zucchini add flavour and goodness to this classic sauce tossed with spaghetti that the kids will happily devour. Be prepared to serve second helpings.
Put a large saucepan of salted water on to boil for the pasta. Grate carrot and finely chop capsicum. Heat oil in a frypan over medium-high heat, add the carrot, capsicum and a pinch of salt and cook, stirring occasionally, for 3–4 minutes or until softened and light golden. While veggies are cooking, continue with step 2.
Grate zucchini and add to pan with carrot and capsicum. Cook, stirring, for 2–3 minutes or until golden and softened.
Add mince to pan and increase heat to high. Cook, breaking up with a wooden spoon, for 6–8 minutes or until deeply browned and caramelised.
Stir in the tomato paste and onion chutney and cook, stirring constantly, for 2 minutes or until mince is coated. Add chopped tomatoes and stock cube with 200ml water and bring to a simmer. Reduce heat to medium and cook for 25 minutes or until thick and reduced. Season with salt and pepper to taste. While sauce is cooking, continue with step 5.
Cook pasta in salted, boiling water for 9 minutes or until al dente. Drain.
Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with Bolognese sauce. Sprinkle with parmesan and serve with salad on the side.