Spaghetti bolognaise is a go-to staple in most households. And it’s not hard to see why. Full of protein and carbs, with the sweetness of tomatoes, and lots of fun for kids to eat.
Always use the best possible mince that you can afford. The better quality mince you use, the more flavourful the finished meal will be. And good quality mince is usually leaner with less saturated fat. The best thing about spaghetti bolognaise is that you can hide all manner of vegetables in the sauce and with the meat. What looks on the outside like mince and pasta, can actually be a meal full of nutritional goodness.
If spaghetti bolognaise is your family’s go-to meal too, then you’ll love this supercharged recipe from Mandy Sacher. Even the fussiest of eaters won’t be able to detect the hidden veggies and the apricot adds sweetness without the use of processed sugar. It can be pureed for babies or fussy eaters.
This recipe is just one of dozens in Mandy’s recipe book. Importantly it also contains a fantastic 8-step nutrition program which can be tailored to your family’s needs, and plenty of valuable, no-nonsense info about feeding your children right from the start and dealing with any issues that come up along the way.
Supercharged spaghetti bolognaise
Spaghetti bolognaise is a go-to staple in most households. And it's not hard to see why. Full of protein and carbs, with the sweetness of tomatoes, and lots of fun for kids to eat.
- 1.25 kg beef mince or lamb mince
- 2.5 onions finely chopped
- ½ cup sweet potato steamed and pureed
- ½ cup butternut or pumpkin steamed and pureed (do not throw away excess water)
- ½ cup of spinach finely chopped
- 600 g tomato passata in a glass bottle not canned
- 2 tbsp of mixed Italian herbs
- 2-4 cloves garlic finely crushed
- 1 tsp cinnamon finely ground
- 2 dried apricots finely sliced
- ¼ cup of coconut oil melted
- Celtic Sea Salt and pepper to taste
- 250 ml vegetable stock or bone broth
In a medium to large pot, heat oil on medium heat and sauté onion and garlic until transparent.
Add the mince, then turn up the heat and brown.
Add 2 tbsp of mixed herbs, cinnamon and salt. Keep stirring until mince is browned all the way through and no pink pieces can be seen.
Add tomato passata and vegetable stock and simmer covered on a low heat for 10 minutes.
Add pumpkin, sweet potato and sliced apricots, cover and simmer for 15 minutes.
Add spinach and check to make sure liquid level is not too low. If extra water is needed, add water from steamed vegetables to increase vitamin and mineral content. Simmer for 10 more minutes.
Add salt and pepper to taste if necessary.
Turn off heat and leave to cool.
To serve Serve with whole grain pasta or brown rice. Store in the fridge for no more than two days. Sauce can be frozen.
TIP: If your child is not keen on vegetables or lumps in their sauce, use a hand held blender for their portion. Once you’ve reached a nice even consistency, pour over whole grain pasta or brown rice.