One-Pot Hidden-Veggie Bolognese

In medium saucepan or Dutch oven set over medium heat, add 2 tbsp (30 mL) oil. Add celery, red peppers, carrot, onion and garlic; cook, stirring occasionally, for 8 to 10 minutes or until softened and fragrant.

Add tomato paste and cook, stirring frequently, for 1 to 2 minutes. Add diced tomatoes (with juice), 3 cups (750 mL) water, 3 tbsp (45 mL) Italian seasoning and 2 tbsp (30 mL) MAGGI Liquid Seasoning. Cook, stirring occasionally, for 15 to 20 minutes or until vegetables are tender. Transfer to blender and pulse until smooth.

In extra-large skillet or large saucepan set over medium-high heat, add remaining oil. Add ground beef, remaining MAGGI Liquid Seasoning and remaining Italian seasoning. Cook, stirring occasionally and breaking up with wooden spoon, for 8 to 10 minutes or until browned. Season with salt.

Pour in vegetable sauce and bring to a simmer. Reduce heat to medium, add 1/4 cup (60 mL) Parmesan cheese and stir to blend. Add spaghetti and cook, stirring occasionally, for 12 to 15 minutes or until spaghetti is cooked and sauce has thickened. Stir in basil.

Transfer to serving platter, sprinkle with remaining Parmesan cheese and garnish with parsley before serving.