Spaghetti Bolognese:
1tbsp olive oil
1 small onion, finely chopped (90g)
1 small leek, thinly sliced (35g)
½ stick celery, diced (15g)
¼ small red pepper, diced (25g)
1 small carrot, peeled and grated (30g)
½ eating apple, peeled, cored and grated (75g)
1 clove garlic, crushed
1 x 400g/14oz tin chopped tomatoes
450g/1lb minced beef
4 tbsp tomato puree
2 tbsp tomato ketchup
250ml/9fl oz beef stock
¼ tsp dried oregano
Method
Heat the oil in a large frying pan and sauté the vegetables, apple and garlic for 10 minutes, until soft.
Transfer to a blender and add the tomatoes then whiz until smooth.
Wipe the pan out with a piece of kitchen paper then add the mince and fry over a medium-high heat, breaking the mince up with a wooden spoon, until browned (you may need to do this in two batches). If your child likes a finer texture then you can transfer the browned mince to a food processor and whiz until well chopped.
Add the tomato and vegetable sauce to the mince then stir in the tomato puree, ketchup, stock and oregano. Bring to a simmer and cook for 40-45 minutes, until the sauce is thick.
Season to taste with salt and pepper. (Sometimes we dont have all the veggies in so we just put in what we do have and mix it up a bit!)
