My Dad makes an amazing authentic Bolognese that he learned how to make when he lived in Italy. The textures and flavours of the vegetables are wonderful. Henry’s aversion to vegetables however, meant I had to find a much simpler version of the sauce that would give him nutrition without him being able to detect a single vegetable. I make this sauce in batches which I then freeze so that I save myself time the following week.
Makes 6 Kid’s Portions
500g 10% beef mince
150g jarred chargrilled peppers
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp parsley
1/4 tsp mixed spice
- Brown the ground beef in a little olive oil on a high heat in a large pan; grind over some salt. Don’t move the meat until it is brown then turn and cook for another 3 minutes. Remove the cooked meat using a slotted spoon to a dish.
- Get your water going for the pasta. Peel and chop the onion then add to the pan and cook on a medium/high heat for 8-12 minutes until they’re soft. Grind some salt over the onions.
- Tip the cooked onions into a food processor along with the passata, jarred peppers, garlic powder, oregano, thyme, parsley and mixed spice then blitz until smooth. Put your pasta into the salted, boiling water to cook.
- Put the meat back into the pan then pour over the sauce and cook on a medium heat for another 5 minutes then serve with the cooked pasta.