Mum’s Hidden Veg Spaghetti Bolognese

I know for the last few years Bailey has become a total bread and pasta monster! Literally if it were left up to him, that’s all he would eat! He always seems to be on the go, he has so much energy running around everywhere I assume his body is craving carbs. The good thing about this dish is the vegetables added are cut up quite small,  Bailey is happy to eat veges like mushrooms or courgettes that he doesn’t usually like as he probably doesn’t even know they are in there. I usually use either mushrooms or replace them with the same amount of courgettes, or you could maybe replace both with a stick of celery cut up small too. The great thing about a bolognese sauce is you can make it in advance and freeze separate portions to come out after school when you are in more of a rush and don’t have time to cook the sauce from scratch.

Serves 4

  • 1 tbsp olive oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, trimmed, peeled and finely chopped
  • 90g mushrooms, sliced 
  • 500g lean beef mince
  • 1 tsp dried oregano
  • 1 tsp dried chillies
  • 2 x 400g tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 1 veg stock cube
  • 1 tbsp worcestershire sauce
  • 125 ml red wine (optional)
  • 6 cherry tomatoes, sliced in half
  • 400g fresh or dried spaghetti
  • 75g grated parmesan to serve
  • fresh basil leaves torn, to serve
  • salt and pepper
  1. Put a large pan on a low heat and add 1 tbsp olive oil. Add the onion, garlic and carrot to the pan and cook for about 10 mins, until they start to soften.
  2. Add the beef mince and cook until the meat is browned all over. Keep turning everything over every few mins to stop it sticking to the pan and break up the meat a little.
  3. Add the mushrooms and dry herbs and cook for another few mins.


  4. Stir in the tinned tomatoes, tomato puree, cherry tomatoes, worcestershire sauce, chilli, wine (if having) and season. Crumble over your stock cube or add with a small amount of boiled water (make sure it doesn’t go too watery). Bring to the boil, then reduce the heat to low so it gently simmers away and cover with a lid.
  5. Keep stirring every so often and cook for at least 30 minutes until you have a rich thick sauce.
  6. Cook up your spaghetti as per packet instructions and drain. Spoon over your bolognese sauce. Add fresh basil, season with salt and pepper and sprinkle parmesan if you like.

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