Bolognese with bell pepper and chickpeas


Freezer friendly

( 2 adults and 2 kids )

  • onion
  • 1 clovegarlic
  • 400 gramscarrots*
  • red bell pepper
  • 800 gramsbeef mince
  • 0.5 tbspdried oregano
  • 70 gramstomato purée
  • 2 cubebeef stock
  • 1 canchickpeas
  •  salt
  •  pepper
  •  wholewheat pasta
  •  ketchup
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

An easy and delicious bolognese with carrot, red bell pepper and chicpeas. The recipe is designed for two days so you can look forward to an extra quick and easy dinner tomorrow. Enjoy!


1. Finely chop onion and garlic. Peel the carrots and roughly grate, on a grater or in a food processor. Clean and rinse the bell pepper and cut into thin strips.

2. Cook onion and garlic for a few minutes in some olive oil in a big pan or pot. Add beef and oregano, season with salt and pepper and cook until the meat is seared well.

3. Add carrots, bell pepper, tomato purée, crumbled stock cube and rinsed chickpeas. Let everything simmer for ten minutes or more - the longer, the more flavour.

4. Meanwhile, cook the pasta according to the packet, and serve with ketchup and an optional herb garnish, if you have some to hand. Do avoid herb sprinkles for children younger than 3.

5. Enjoy!


Remember to save the leftover bolognese for extra quick and easy dinner tomorrow.

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