Tuesday, 28 July 2015

Spag Bol plus Veggies



Spaghetti Bolognese plus VegSpag Bol is always a family favourite both with Mr S and Bubba – I serve mine with either fresh spaghetti or whole wheat spaghetti. It always tastes better the next day so a great one to make on the weekend and enjoy after a manic Monday. The recipe below I have slightly adapted to make it more baby friendly, ordinarily I would add salt and a chopped red chilli too for some heat, this time we just added it at the table to our own portions instead. The addition of veg in the sauce I think balances out the rich meatiness of the lamb and makes the sauce a lot lighter.

Serves 4

Ingredients

2 tbsp. Olive Oil
500g Lamb Mince
2 Medium onions finely chopped
3 Garlic cloves finely chopped
1 Red Pepper finely chopped
10-12 Chestnut Mushrooms finely chopped
400g Passata
2 tsp Tomato Puree
1 tsp Worcestershire Sauce
1 tsp Paprika
1 tsp Mixed Italian Herbs
¼ Cup of Water
Black Pepper
(Salt and finely chopped Red Chilli)
Spaghetti

Equipment
Two large saucepans

Steps

1.Heat the oil in a large saucepan before adding the onions and garlic – cook until golden brown for 2-4 minutes



2.Add red peppers and mushrooms and cook for further 5 minutes until soft and water has evaporated from mushrooms



3.Add lamb mince and begin to brown off the meat



4.Add tomato puree, Worchester sauce, paprika, mixed herbs, black pepper,  passata and water

5.Cook on a low to medium heat for around 45-60 minutes until lamb is soft and sauce is thickened

6.Cook spaghetti as per packet instructions



7.Top cooked spaghetti with the Bolognese sauce and a grating of parmesan, this is Bubbas version which I then just whizzed with a hand blender to make it more similar to his favourite packet version. The adult version had dried red chilli flakes added on top to for extra heat. Hope you all enjoy this family favourite.