Spaghetti Bolognese – the Veggie Version

Lots of Mum rave about the wonders of Spaghetti Bologese because you can hide lots of veggies in there and the kids will lap it up. Unfortunately, I have never been able to pull this trick because my boys wouldn’t even eat Spaghetti Bologese without veggies let alone let me try to sneak in the veg. That is, until recently.

G1 went for a cooking lesson with his aunt and learned how to make Spaghetti and Meatballs. He enjoyed it so much that he decided to give Spaghetti Bolognese a try. Maybe there is something to this whole “let them cook it and they will enjoy eating it” idea after all.

G2, after having to be coerced into trying some, discovered that Spaghetti Bolognese is actually “yummy”. And you wonder what all the fuss was about. Now he even looks forward to Spaghetti Bolognese.

So recently, I decided to try that trick that most of the Mums are in on – sneaking veggies into the Bolognese sauce. Here’s what I added:

  • 1 large carrot, peeled and chopped finely
  • 1 large stalk of celery, chopped finely
  • 150g mushrooms, chopped finely
  • 1 onion, chopped finely
  • 400g minced beef
  • 500g bottle of Dolmio Extra Tomato, Onion and Roasted Garlic
  • 420g tin of Campbell’s Cream of Chicken Soup
  • 100ml water

Optional: You can also add in zucchini but I forgot about it.

Stirfry the onions and beef until cooked through. Add the veggies and cook for a while. Add Dolmio sauce and Chicken Soup. Simmer for two hours stirring occasionally or until the veggies are soft.

And here’s what it looks like – just like the regular Bolognese sauce! You certainly can’t tell there are any veggies in there. G1 helped me to make it so he saw what went in and didn’t complain. He even had second helpings!

Spag Bol veggie

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