Secret Veg-filled Spaghetti Bolognese (20 mins prep; 35 mins cooking; serves 4)

Continuing my current theme of cooking healthy meals that my five year old son will eat, this week I created a delicious Spaghetti Bolognese. Everyone knows how to cook spaghetti bolognese, but this one is filled with loads of hidden, secret vegetables. Result!

1 tbsp olive oil 

1 large onion, diced

1 red pepper, diced very finely            

1 large carrot, grated    

2 courgettes, grated

250g mushrooms, diced finely

2 garlic cloves, crushed

400g minced beef

1 beef stock cube, dissolved in 300ml hot water

1x 400g can chopped tomatoes with Italian herbs

½ jar green olives, sliced

2 tbsp tomato purée

Splash of Worcester sauce

Wholemeal spaghetti to serve

In a large saucepan add the olive oil and brown the mince.

Add the onions and gently fry over a low heat, stirring fairly frequently for about 5 minutes until the onions are a bit see through.

Throw in everything else, bring to the boil, stirring constantly, then turn down the heat and simmer with the lid on for 30 minutes. Stir occasionally to make sure it doesn’t stick to the bottom of the pan.

Meanwhile, cook the wholemeal spaghetti and remember to end up with 25% spaghetti and 75% bolognese mixture on your plate.

Bon appetit!