Spaghetti Bolognese

This is always a HUGE hit, and by adding this one secret recipe, it is packed with healthy veggies too!

Ingredients:
250g minced meat
onion
garlic
veggie purée
chopped tomato tin/ tomato passata (if you don't like lumps)
olive oil
salt and pepper, and mixed herbs (if you like)
spaghetti/ linguine (as much as you would eat)
mild curry powder

Directions:
For the veggie purée, you are basically making baby food - boil some yummy vegetables, add stock if you like. Strain and blend. Use the purée in all sauces for an extra kick of goodness. You can freeze it for about 3 months, so make a lot, and then just add to pan (frozen) when needed.

Fry the onions and garlic till browned, add mince. I then add about a tsp of curry powder as it really brings out the flavours of the meat. Once cooked, add tomato sauce and veggie purée, season and cook for about 10min.

For the pasta, make sure the water is boiling. Hold the pasta in a bunch at the centre of the pot, twist and let go. The pasta should fall evenly in the water. That is how you ensure that the pasta is all cooked the same. After about 8-10 min the pasta should be cooked, but check first. Strain, top with sauce and some parmigiana/ regular cheddar and serve!

You can use short pasta too, and then you could pop it in the oven so the cheese gets crispy - a Pasta Bake!

Buon appetito!
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