Although Spag Bol is a staple for any toddler family we are believe ours is the best (well we would say that wouldn't we?!). The beauty of spag bol for us is that it's such a good way of using up left over veggies in the fridge and it's a guaranteed winner for all the little ones. We also add lentils to supplement the beef mince to make it go even further in an affordable way. So here's our Super Special Spag Bol recipe - we hope you agree with us that it's the best one going! 

Time

15 mins - Prep Time

90 mins - Cook Time (although can be much shorter if needed)

Portion

Sufficient for 4x family meals (2 adults, 2 toddlers each time). 

Equipment

1x Casserole Dish

1x Saucepan 

Ingredients

1x onion finely chopped

1x carrot finely chopped

1x celery finely chopped

1x parsnip finely chopped

1x red pepper chopped

1x aubergine chopped

100g Chestnut mushrooms 

3x Garlic cloves finely chopped

5g chopped rosemary

1x tablespoon of tomato puree

100g red lentils

1x glass of red wine (optional)

250g beef mince 

400g of chopped tomatoes

200ml beef stock

250g Pasta of your choice

Method

1. Cook all the veg in a casserole dish for 10 mins until well softened. 
2. Add the garlic and rosemary and cook for a further minute to release their aromas. 
3. Add the tomato puree and give the veg a good stir.
4. Add the lentils and cook for a minute to help them absorb the flavours. 
5. Add the wine and boil off the alcohol. 
6. Add the beef and break it all up so it's well ground. 
7. Add the chopped tomatoes and beef stock and bring to the boil. 
8. Turn down the heat and gently simmer the bolognaise for a good hour 
9. Serve with cooked pasta
10. Buon appetito!