This recipe is “no-guilt” because I could pretty much feed it to my kids every night of the week and know that they were still eating a relatively balanced diet. For the record, I don’t think I HAVE actually fed it to them every night of the week, but we might have had a few five-nights-in-a-row runs. It’s the only thing I can guarantee they will all gobble down. I freeze it in little containers for them so when we get home late all I have to do is cook the pasta and microwave the sauce. I also often double the batch and refrigerate it for lasagne later in the week. I vary the veges depending on what is in season.
No Guilt Recipe: Spaghetti Bolognese Sauce
- Few glugs of Olive Oil
- 1 Brown Onion
- 500 grams lean beef mince
- 2 cloves garlic, crushed
- 1/2 red capsicum
- 1 grated carrot
- 1 grated zucchini
- 1 large field mushroom (or several smaller ones)
- 1/2 cup of red lentils
- 1 tin (400g) of diced tomatoes
- 4 TBS tomato paste
- 2 teaspoons dried oregano OR sprigs of fresh oregano, rosemary, fresh bay leaves
Use one big pot or heavy bottomed casserole dish for everything
Dice all other vegies very finely. (I do this in the food processor)
Fry off onion and garlic in the olive oil.
Add diced veges and fry until they are a bit soft and smell yum.
Remove all veges from pot.
Add back in veges plus all other ingredients.
Add enough water to cover mixture.
Bring to boil, then turn down heat and simmer 30-45mins – or just until you can’t fight off the kids anymore.
Serve with Spaghetti or other pasta, or on toast. (Remove herb sprigs, if using, before serving)