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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.

Course Main Course
Cuisine Italian
Keyword dinner
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people


  • 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


  1. In a medium to large pot, heat oil on medium heat and sauté onion and garlic until transparent.
  2. Add the mince, then turn up the heat and brown.
  3. 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.
  4. Add tomato passata and vegetable stock and simmer covered on a low heat for 10 minutes.
  5. Add pumpkin, sweet potato and sliced apricots, cover and simmer for 15 minutes.
  6. 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.
  7. Add salt and pepper to taste if necessary.
  8. Turn off heat and leave to cool.

Recipe Notes

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.