Hello!

Hope that you have had a lovely Christmas and school holiday break. We had a wonderful time – 5 weeks with our families, split between a remote caravan park, a beach house and my family home in Perth.

While it was delightful being away, the kids ate more refined and packaged foods and sweets than they would normally have, so I have been finding it difficult to get them back into their regular eating routine – especially with Harry and vegetables.

So when I made spag bol the other night, instead of just grating in the veggies like I normally do, I then blitzed them in the food processor before adding them to the meat which made a really nice thick sauce … without obvious pieces of ‘pooey vegetables’ (my lovely 2 year old!). Harry was so excited to see how much ‘meat’ he had on his spaghetti that he practically inhaled the bowlful – win for Mummy!!

See below the recipe for a link to our meat free bolognese.

• 500g beef mince
• 1 brown onion, finely chopped
• 2 tbsp garlic olive oil
• 1-2 tsp minced chillies (or 1/2 tsp dried, ground chilli)
• 1 large carrot
• 1 large zucchini
• 1 tin (420g) beans, drained and rinsed (kidney beans, black beans or a 3 bean mix)
• 1 tin (420g) lentils, drained and rinsed
• 10-12  button mushrooms
• Fist sized piece of sweet potato or pumpkin
• 1 large jar of tomato passata (approx 700g)
• 3 tbsp tomato paste
• 1/4 cup coconut aminos (or you could use red wine)
• 1 tsp beef stock powder (we use the Massel brand)
• spaghetti or fettuccine (we use the gluten free versions)

Heat the oil in a large frying pan, then add the onion and cook, stirring, until soft and golden

Add the mince and break it into small pieces as it browns, add the passata, paste, aminos/wine and stock. Mix well and turn down to low heat. Add in the lentils.

Meanwhile, in the food processor blitz or grate the vegetables, beans and mushrooms. Process more or less depending on how smooth you want your sauce.

Add the veggie mix to the meat mix in the saucepan and stir well. Bring to a very gentle simmer for about half an hour, stirring regularly. I leave the saucepan lid on but cracked open.

Serve on the cooked pasta or a bed of steamed green beans – add grated cheese of choice to top if you like.

This makes a large batch. The Bolognese freezes and thaws well.

Enjoy 🙂

If you are a fan of bolognese, but you’d like a meat free option, check out our yummy mushroom and lentil bolognese.

Optional – Add in a few tablespoons of my tomato confit for an extra flavour boost.

UPDATE : This recipe remains a firm favourite in our home (12 years after I originally posted this recipe!). But these days there are 6 mouths to feed and 2 of those mouths belong to very big teenage boys and another pre-teen who is entering his eating era! So I only ever make this in a double batch – thank goodness for a 12L saucepan!! Because the meal is filling, high protein, high fibre, an excellent way to contribute to veg consumption and allergy friendly, it is very common for this to also go to school in a lunchbox thermos – so a double batch never goes to waste!