This recipe is our family favourite.  It is a simple bolognese; yet leave out the mince and you have an equally tasty vegetarian pasta.  Kids love it and it can be blended easily for babies.  We have it once a week in our household!

For vegetarian option – leave out mince.  Triple mushrooms and double courgette and carrot.  Substitute vegetable stock cubes for chicken/beef.

For babies leave out the stock cubes and salt.

If your children don’t like vegetables, puree the vegetables and they can’t be seen!

Feeds 6 adults (or you can freeze the left overs for an easy/quick meal later.)

See the end of the post for tips when cooking pasta.

Ingredients

500 grams         Minced Beef
600 milliliters      Passata
1 large               Onion
5 large               Mushrooms
1 medium          Courgette (Zucchini)
1 medium          Carrot
1 large               Garlic Clove
2 medium          Bay Leaves
handful              Fresh Thyme
small sprig         Fresh Rosemary
handful              Fresh Marjoram
2 tablespoons    Fresh Parsley (or use from a jar or tube from the shops!)
1 tablespoon      Butter
(You can substitute dried herbs or a simple shop -bought dried italian herb mix)
1                      Chicken Stock Cube
1                      Beef Stock Cube (using 2 beef stock cubes gives too ‘heavy’ a flavour for me)
1 kilogram         Spaghetti.
(Sounds like a lot, but I freeze the left over cooked spaghetti in portions – can be used as quick pasta meals for the kids when you don’t have much time)
for garnish         Your favourite cheese.  I use a strong cheddar of parmesan.
1 tablespoon      Olive Oil
1 teaspoon        Salt
1 teaspoon        Sugar (tomato can be very acidic.  This helps cut that down.)

Method

1. Put on a large pot of water to boil.
2. Put oil in a pan to heat.
3. In a blender, finely chop the mushrooms, onion, garlic, marjoram, rosemary and thyme leaves.  I blend until it is a puree.  Makes a better sauce I find!
4. Add the mushroom and onion mix to the warm pan.
5. Add the whole bay leaves.
6. Saute until soft.  About 3-4 minutes.
7. Add the pasta to the now boiling water.
8. Add the mince and crushed stock cubes to the mushroom mix.
9. Cook until it begins to colour but do not brown.
10. Add the passata.
    (tip – if you add the passata before the mince is browned, it makes a smoother sauce.)
11. Stir and simmer on med/low heat for 10 minutes.
12. Whilst this is simmering, grate (or finely chop in blender) carrot and courgette.
13. Once the 10 minutes are up, add to the mince mix.
14. Continue simmering for a further 5 minutes.
15. Add the salt and sugar.  Stir.  Taste.  Adjust seasoning if required.
16. Once the spaghetti is cooked, drain and toss back into the warm pot with the parsley and butter.  Stir to combine.
17. Serve and enjoy.

 

 

Tips When Cooking Pasta

• Always cook pasta in lots of boiling water.  Add salt for added flavour if desired.
• Stir to the boil and do not overcook.
• If the pasta is not to be used immediately, refresh and reheat carefully in hot water when required.
• Allow 50 grams dried pasta per person for a main portion.