Supercharged Spaghetti Bolognaise
Looking for a delicious, veggie-packed meal the whole family will love? My Supercharged Spaghetti Bolognaise is the perfect solution! Bursting with hidden vegetables, this recipe is ideal for picky eaters and gives you peace of mind knowing your little ones are getting a nutrient-dense meal without fuss. Not only is it a family-pleaser at the dinner table, but it’s also great for school or work lunch the next day – simply pop it into a thermos, and it's ready to go! Plus, it freezes perfectly, making it a lifesaver on busy days. With gluten-free and dairy-free options available, it's a flexible dish that suits every family's needs. Give this wholesome twist on a classic a try – your kids (and you!) will love it.
Supercharged Spaghetti Bolognaise
DIETARY: DF, GF, EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 8 months+
SERVES: 8
PREP: 20 mins
COOK: 45 mins
INGREDIENTS:
Bolognaise Sauce:
1-2 tbsp extra virgin olive oil
1 large brown onion, peeled and finely chopped
2 garlic cloves, peeled and finely crushed
500g lean beef or lamb mince
2 tbsp mixed Italian herbs
700g tomato passata
1 cup (250ml) bone broth/stock
½ cup (125g) butternut pumpkin, steamed and pureed (optional)
½ cup (125g) sweet potato, steamed and pureed (optional)
1 cup (25g) spinach, rinsed and finely chopped
Sea salt and pepper, to taste
Pasta and Toppings:
400g wholegrain pasta
Parmesan cheese
Basil leaves
METHOD:
In a medium to large pot, heat oil on medium heat and sauté onion and garlic until transparent.
Add mince, then turn up the heat and brown.
Add mixed herbs. Keep stirring until mince is browned all the way through and no pink pieces can be seen.
Add tomato passata, stock, pumpkin and sweet potato and simmer covered on low heat for 15 mins.
Add spinach and check to make sure the liquid level is not too low. Simmer for 10 more mins and add more both if required.
Add sea salt and pepper to taste.
Turn off heat and leave to cool.
Cook pasta according to packet instructions.
Serve bolognaise with wholegrain pasta, parmesan and fresh basil.
SERVING AND STORING LEFTOVERS: Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.
TIPS:
Prep Tips:
To save prep time, place all the vegetables into a food processor and process until finely crushed before frying in oil.
Allergies:
For a dairy-free version: Leave out parmesan cheese.
For a gluten-free version: Swap wholegrain pasta for gluten-free pasta.
Easy ingredient swaps:
Swap pumpkin and sweet potato for grated or pureed vegetables of choice, such as carrot, parsnip, and zucchini.