Spaghetti Bolognese is a huge hit in my house, manly because the kids think they aren’t eating any veg and because i actually stick as much vegetables in as i can! It’s so easy to hide, compared to my left over Turkey & Potato curry recipe, which gets picked to pieces!
It’s really simple too and can be done with Mince or Quorn. I’ve used both, and they’re lush either way. I also grate ALL the vegetables. Nothing is left to chance in this house, but cutting things small would work well too if your kids aren’t as picky as mine.
This serves four of us, two adults and two kids, but could be bulked up by either doubling it or adding more vegetables and an extra can of chopped tomatoes. It also freezes really well, so if you make to much, don’t worry, just bung it in the freezer for a day you can’t be bothered to cook!
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1 onion chopped (22p)
1 tbsp tomato puree (9.5p)
2 tins chopped tomato (58p)
1 tbsp caster sugar or to taste (4p)
1 celery stick chopped (10p)
500g minced beef (£1.65) or Quorn Mince Frozen (£1.79)
1 carrot chopped (7p)
2 cloves garlic chopped (4p)
1 tsp oregano (2p)
2 large mushrooms chopped (75p)
1 beef stock cubes (6p)
1 hand full Parmesan for sprinkling (20p)
The original recipe said 250ml red wine, but I don’t use it because of the kids, but it does add an extra nice tang to the dish.
Put all the veg and garlic into the slow cooker.
Cook the mince, then add it to the slow cooker, breaking it up as you add it and crumble the stock cube over the veg.
Add the wine if using, tomato puree, oregano and tomatoes. Mix well.
Cover and cook for about 6.5 to 7 hours
Season well and add the sugar to taste
Serve with spaghetti, sprinkled with Parmesan to taste, and a fresh green salad on the side.
(All my prices came from Tesco, and are correct at time of print.)