KIDS’ SPAGHETTI BOLOGNESE WITH HIDDEN VEGGIES

Prep: 20 minutes     Cook: 35 minutes    
Serves: 4 - 6

There are five different fresh vegetables in this meaty Bolognese sauce, making it a great way to sneak more healthy ingredients into your kids’ meals! Add plenty of grated cheese, and they’ll be none the wiser.

Ingredients

  • 3 Tbsp (45 ml) vegetable oil
  • 1 onion, finely chopped
  • 2 sticks celery, finely sliced
  • 2 cloves garlic, peeled and crushed
  • 500 g lean beef mince
  • 3 ripe tomatoes, chopped
  • 1 x 400 g tin chopped tomatoes
  • 4 Tbsp (60 ml) tomato paste
  • 2 tsp (10 ml) dried mixed herbs
  • ¾ cup (180 ml) water
  • 3 carrots, peeled and coarsely grated
  • 3 baby marrows, coarsely grated
  • salt and freshly ground black pepper
  • 1 cup (250 ml) grated Cheddar cheese, for topping
  • For the pasta:
  • 500 g Pasta Grandé Spaghetti
  • 1 tsp (5 ml) salt
  • 4 litres water

Method

  1. Heat the oil in a pan and fry the onions and celery for about 4 minutes, or until just soft. Add the garlic and fry gently for 1 more minute, without letting it brown.
  2. Turn up the heat and add the mince, using a fork to break up any clumps. Fry the mince for 5 minutes, or until there are no traces of pink meat.
  3. Add the fresh tomatoes, tinned tomatoes, tomato paste, dried herbs and water.
  4. Turn down the heat to medium and cook, stirring occasionally, for about 10 minutes.
  5. Stir in the grated carrots and baby marrows and simmer for a further 15-20 minutes, or until the sauce has thickened and darkened to a rich red. If the sauce seems a little dry, add more water. Season to taste with salt and black pepper.
  6. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  7. Drain the pasta using a big colander, reserving a third of a cup of the boiling water.
  8. Tip the spaghetti back into the pot you boiled it in and stir in the reserved water (this will stop it sticking together).
  9. Divide the spaghetti between warmed bowls and top with the Bolognese sauce, plus plenty of grated cheese.
Papa Grandé’s Tip

• This recipe is packed with wholesome natural ingredients, and you can tweak it by adding more fresh veggies of your choice – how about grated butternut or finely chopped cauliflower?
  • 3 Tbsp (45 ml) vegetable oil
  • 1 onion, finely chopped
  • 2 sticks celery, finely sliced
  • 2 cloves garlic, peeled and crushed
  • 500 g lean beef mince
  • 3 ripe tomatoes, chopped
  • 1 x 400 g tin chopped tomatoes
  • 4 Tbsp (60 ml) tomato paste
  • 2 tsp (10 ml) dried mixed herbs
  • ¾ cup (180 ml) water
  • 3 carrots, peeled and coarsely grated
  • 3 baby marrows, coarsely grated
  • salt and freshly ground black pepper
  • 1 cup (250 ml) grated Cheddar cheese, for topping
  • For the pasta:
  • 500 g Pasta Grandé Spaghetti
  • 1 tsp (5 ml) salt
  • 4 litres water
  1. Heat the oil in a pan and fry the onions and celery for about 4 minutes, or until just soft. Add the garlic and fry gently for 1 more minute, without letting it brown.
  2. Turn up the heat and add the mince, using a fork to break up any clumps. Fry the mince for 5 minutes, or until there are no traces of pink meat.
  3. Add the fresh tomatoes, tinned tomatoes, tomato paste, dried herbs and water.
  4. Turn down the heat to medium and cook, stirring occasionally, for about 10 minutes.
  5. Stir in the grated carrots and baby marrows and simmer for a further 15-20 minutes, or until the sauce has thickened and darkened to a rich red. If the sauce seems a little dry, add more water. Season to taste with salt and black pepper.
  6. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  7. Drain the pasta using a big colander, reserving a third of a cup of the boiling water.
  8. Tip the spaghetti back into the pot you boiled it in and stir in the reserved water (this will stop it sticking together).
  9. Divide the spaghetti between warmed bowls and top with the Bolognese sauce, plus plenty of grated cheese.
Papa Grandé’s Tip

• This recipe is packed with wholesome natural ingredients, and you can tweak it by adding more fresh veggies of your choice – how about grated butternut or finely chopped cauliflower?

Related Hint

Kids’ Spaghetti Bolognese With Hidden Veggies

This recipe is packed with wholesome natural ingredients, and you can tweak it by adding more fresh veggies of your choice – how about grated butternut or finely chopped cauliflower?

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