If you have a kid who is sensitive to textures then you know they can spot a vegetable at 100 miles. Regular readers will know I like to make batches of roasted garlic and onion puree. I use these beautiful flavours in my No Bits Bolognese to add nutrition without texture. Henry loves this Bolognese but has no idea he’s eating veggies so we both win. I freeze this sauce into four batches, each batch enough for Evelynne and Henry, then defrost one batch per week and serve with freshly cooked spaghetti.
Makes 8 Kids’ Portions
500g ground pork and beef
100g onion puree
2 tbsp roasted garlic puree
1 tbsp balsamic vinegar
salt and pepper
- In a large skillet over a high heat brown the ground beef in 1tbsp of olive oil. Don’t move the meat so that it caramelizes. Spoon off excess fat into a heatproof bowl. Once all the meat is browned season with salt and pepper then add the balsamic vinegar and stir to scrape up any tasty bits from the bottom of the pan.
- Lower the heat to medium and add the onion and garlic purees then add the passata and water then stir to combine. Add cooked spaghetti to the sauce and toss to coat then serve with parmesan.