We are all looking forward to the 'New Term'. Autumn is just around the corner, so we all can't wait to be tucking in to hearty warming foods. A firm favourite of the children, at any time of year, is my own twist on spaghetti bolognaise. Here at Little Oaks we are always trying to think of ways to encourage healthy eating. Sometimes the children will just not choose vegetables without a little trickery on our part, so here I add them, finely chopped or grated so they are eaten and enjoyed - no tears or fuss!! There is also the huge enjoyment factor with spaghetti, learning to twist the fork, sucking up the odd dangling strand, and giggling as your friend opposite gets the delicious sauce all round their mouth...
Recipe:
Spaghetti Bolognaise
- 1 tbsp oil
- 250g lean minced beef
- 1 onion
- 1 carrot
- 1 courgette
- 2 garlic cloves
- 150g mushrooms
- 400g can chopped tomatoes
- 400ml beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 1tbsp tomato puree
- Salt + pepper
- 200g spaghetti
- Dry fry mince in a frying pan. When browned tip into a colander to drain off any excess fat, wipe out pan with kitchen paper.
- Finely chop the onion, garlic, carrot and courgette (or grate), place in the frying pan along with the oil. Cook over a medium heat until softened.
- Finely slice the mushrooms and add to the pan, fry until soft. Add the mince to the pan along with the chopped tomatoes, stock, oregano, basil, and tomato puree. Simmer for 30 minutes until reduced.
- While this is cooking bring a large pan of water to the boil and cook until al dente.
- Taste bolognaise sauce for seasoning, add salt + pepper to taste.
- Serve with spaghetti.
- ENJOY!
