Delicious & Healthy Spaghetti Bolognaise Recipe – Jenni

…catchy title right lol!

Anyway, it’s really delicious, full of veggies and best of all, my kiddies love it! So here we go!

2 tbs olive oil

1 large brown onion

1 medium carrot – grated

150 g pumpkin peeled & grated

150g baby spinach

200g mushrooms, chopped

4 garlic cloves (yes, I LOVE garlic), you can just use 2 if you like

500 g lean beef mince (preferably organic)

400g can whole tomatoes (chopped)

1 tbs tomato sauce

1 tbs worcestershire sauce

2 cups of beef stock

1/4 cup chopped parsley

1/4 cup chopped chives

Pinch of salt and pepper for seasoning

500 g dried spagetti, cooked

Grated parmesan or tasty cheese to serve

100g sundried tomatoes

2 cloves garlic

1/4 cup olive oil

1. Add the ‘Flavour Booster’ ingredients into a processor and process until smooth
2. Heat oil in a large saucepan over a medium heat
3. Add onion, garlic, carrot & pumpkin. Cook, stirring for 5 minutes or until onion is soft  
4. Add mushrooms & spinach & cook for a further 5 minutes until spinach has wilted
5. Increase heat to high & add mince, cook, stirring with a wooden spoon to break up the mince for 10 minutes until browned
6. Add tomato, sauces, stock, parsley & chives
7. Bring to the boil, then reduce heat to low. Simmer, uncovered, stirring occasionally for 1 hour or until reduced to your liking  
8. Add ‘Flavour Booster’ and stir through
9. Season with salt and pepper
10. Serve on top of spaghetti with a sprinkle of cheese & parsley
11. Enjoy!

This recipe makes enough for our family (2 kiddies & 2 adults), with enough to freeze for another meal the following night! It also freezes really well! There are many other uses for the bolognaise mince too….

1. It’s great between fresh pasta sheets & a bechemal sauce for a healthy lasagne
2. Serve on top of toast for a quick & easy meal
3. Use on a toasted sandwich, with cheese!
4. Add mince to a jacket potato with grated cheese, sour cream & extra chives