Hidden veggie Bolognese two ways
Anika Moa shows us that cooking with kids is fun when the result is tasty. This beef Bolognese sauce can be used as a base for tacos or spaghetti Bolognese, and best of all it’s loaded with veggies that kids won’t even notice!
Ingredients
Method
Ingredients
- Olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 500g beef mince
- 1 carrot, finely grated
- 1 courgette or parsnip, finely grated
- 250g mushrooms, grated
- 2 Tbsp flour
- ¼ cup tomato paste
- 2x 400g tin chopped tomatoes
For spaghetti Bolognese:
- 1tsp dried mixed herbs
For taco mix:
- 1x 400g tin drained kidney beans
- 2 Tbsp Mexican seasoning
Taco fillings:
- Grated cheese
- Thinly sliced capsicum
- Grated carrot
- Sliced avocado
Method
- Bring a drizzle of olive oil to a medium heat in a large heavy based pan. Once hot, saute the onion and garlic until the onion has softened. Add the beef mince and brown for 4-5 minutes, using a wooden spoon to break up the mince while cooking.
- Add the grated vegetables to the mince mixture, and cook while stirring for a further 2-3 minutes or until softened. Stir the flour through the mince, followed by the tomato paste and tinned tomatoes.
- Season to taste with salt and pepper, then simmer for 10 minutes, stirring occasionally, or until the Bolognese has thickened and the vegetables are cooked through.
For taco mix:
Stir 1x 400g tin drained kidney beans and 2 Tbsp Mexican seasoning. Cook for a remaining 5 minutes and serve.
** If using half of the Bolognese recipe, use 200g tinned kidney beans and 1 Tbsp Mexican seasoning.
For spaghetti Bolognese:
Stir 1tsp dried mixed herbs through the Bolognese mixture. Cook for a remaining 2-3 minutes and serve.
** If using half of the Bolognese recipe, use ½ tsp dried mixed herbs.