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Vegetable packed Spaghetti Bolognese recipe

July 22, 2010


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.

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