Get all five of your five-a-day with this spaghetti Bolognese. The hidden veg in the sauce makes it ideal for kids and you can freeze any leftovers
Prep:20 mins
Serves 2
1 ½ tbsp olive oil150g beef mince2 onions, finely chopped2 leeks, finely sliced1-2 garlic cloves, crushed1 red pepper, chopped into small pieces1 large courgette, chopped into small pieces1 can chopped tomatoes2 tbsp tomato purée50ml chicken or beef stock½ tsp dried oregano150g spaghetti25g parmesan, finely grateda few basil leaves (optional)
STEP 1Put ½ tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and put the pan back on the heat with the remaining oil. Turn the heat down and cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette. Fry until the veg is starting to char at the edges and any water that’s been released has evaporated.STEP 2Tip the meat back into the pan and add the tinned tomatoes, purée, stock and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 35 mins. Meanwhile cook the spaghetti following pack instructions, then towards the end of cooking, stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it, if it looks too thick, then drain the spaghetti. Tip the pasta onto the sauce, toss everything together to coat and season well. Garnish with the remaining parmesan and a few basil leaves.
