Vegetable Pasta With Ground Beef

• 1 None carrot, peeled and finely diced
• 1 stick celery, finely diced
• 1 medium onions, finely diced
• 1 tbsp sunflower oil
• 250 g minced beef
• 2 tbsp tomato paste
• 1 tbsp plain flour
• 500 ml vegetable stock
• 800 g green and yellow courgettes, cut into julienne strips
• 600 g carrots, peeled and cut into julienne strips
• 1 cup basil, leaves roughly torn
• 100 g Pecorino cheese, shaved

1. Heat the oil in a large frying pan. Saute for 10 mins, crushing any lumps with a spatula. After 5 mins, stir in the diced vegetables. Season with salt and pepper. Add the tomato paste and cook briefly. Dust with the flour then add the vegetable stock and stir. Bring to a boil and simmer for 10 minutes more.
2. In boiling salted water, blanch the julienned vegetables for 3 minutes. Pour into a colander, drain briefly, then add to the bolognese pan and stir. Serve garnished with the shaved pecorino and basil leaves.

carrot, celery, onions, sunflower oil, beef, tomato, flour, carrots, basil, pecorino cheese

Taken from recipes-plus.com/api/v2.0/recipes/17049 (may not work)