Spaghetti Bolognaise with Hidden Veggies

Serves: 8|Prep: 45 min

Spaghetti bolognaise will always be a childhood favourite. To increase the nutrients we have added spinach, sweet potato and butternut pumpkin, combined with dried apricots and cinnamon to charm even the fussiest of eater’s taste-buds. This recipe is perfect for the whole family. For small babies, puree thoroughly and add salt only for the older family members. Try to experiment with different spaghetti’s such as rice spirals, buckwheat soba noodles or wholemeal spelt spaghetti.

Ingredients

Method

1¼ kg beef or lamb mince
2½ onions, finely chopped
½ sweet potato puree (boiled or steamed - do not throw away excess water)
½ butternut pumpkin puree (boiled or steamed – do not throw away excess water)
½ cup of spinach or carrot puree (steamed or boiled)
600g bottle of tomato puree
2 tbsp of mixed Italian herbs
2-4 cloves garlic, finely crushed
2 tsp cinnamon
2 dried apricots (soaked)
¼ cup of coconut oil
Celtic sea salt and pepper to taste
250ml veggie or chicken stock

1.	Heat oil in a medium to large pan or pot, add onions and garlic, and sauté until glassy.
2.	In a large bowl using a masher, break mince down if it is very lumpy as this makes it easier to brown evenly.
3.	Add the meat to onions, turn up the heat, and brown until there are no pink pieces. Add 2 tbsp of mixed herbs and the cinnamon. Keep stirring until it browned all the way through.
4.	Add tomato puree and simmer for 10 mins.
5.	Add pumpkin, sweet potato, spinach puree, mashed apricots and simmer for 25 mins with lid on.
6.	Turn off heat and leave to cool.
7.	Serve with pasta, brown rice or polenta.

Tip:

For young babies who are transitioning onto finger foods offer mixed with penne pasta (allow them to use their hands so self-feed). For toddlers and preschoolers you can offer with spaghetti - you may want to cut spaghetti in half so they don't choke on the long pieces.