Vegetable packed Spaghetti Bolognese recipe
Sometimes it can be difficult to get children (and some fussy adults!) to eat their greens. This recipe is a family favourite, not only is it tasty, but it hides many normally untouchable vegetables too.
Makes 4 adult portions
1 Large red onion – diced
1 Carrot – diced
1 Courgette – diced
1 Stick of Celery – diced
Handful of chopped mushrooms
400g Beef mince
A dash of Worcester sauce
Pinch of dried herbs
Salt and ground black pepper
1 400g Tin of Chopped Tomatoes
1 200g pouch of Passata (If you can’t get hold of this, just use another tin of chopped tomatoes)
200ml Hot Beef Stock
Olive Oil
- Fry in a little oil, the onion, carrot and celery over a low heat until soft.
- Add courgette and mushrooms and stir well.
- Add mince and brown meat all over.
- Add Worcester sauce, tomatoes, passata (if using), herbs and stock and bring to a simmer.
- Taste and season as required.
- Cover and simmer gently for at least an hour, (I find a longer cooking time really intensifies the flavour)
- Serve with Whole wheat Spaghetti
- Leftovers can be frozen.
My 1 year old daughter loves this for her tea, I just whiz it in the food processor for a few minutes for her.
