Nutritious recipe for Veg packed Bolognese – perfect for the kids
1 onion – peel & chop finely
500g beef mince
1 stick celery – dice finely
2 carrots – peel & grate coarsely
200g button mushrooms – chop finely
2 courgettes – trim ends & grate coarsely
5g fresh rosemary – chop leaves finely
2 cloves garlic – peel, grate finely & chop
1 sachet tomato paste
1 cup passata
2 bay leaves
2 cups boiling water (for the mince mix)
2 tomatoes – cut into cubes (1/3 cm)
butter (from your pantry)
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Bolognese: Place a large pot on medium-high heat with a knob of butter. When the butter has melted, add the onion with a pinch of salt and cook for 5 minutes. Add the mince, season with salt and pepper and break it up with a spoon. Brown for 3 minutes, then add the celery, carrots, mushrooms, courgettes and rosemary and saute for 5 minutes until softened. Add the garlic and tomato paste and cook for 30 seconds before adding the passata, bay leaves, boiling water (see quantity above) and tomatoes. Simmer (gently boil) for 10 minutes until the sauce thickens. Season to taste.
Spaghetti: Boil the kettle. Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the spaghetti and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together. Toss the spaghetti through the bolognese.
Serve the saucy spaghetti and bolognese in a bowl.
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