Loads A Veg Spag Bol Recipes

FINBAR'S VEGGIE SPAG BOL

Steps:

• Roughly chop, then whizz the veggies in a food processor until finely chopped.
• Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
• Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

LOADS 'A VEG SPAG BOL

Steps:

• Sautee the onions, until translucent, in a large heavy based saucepan.
• Add all the other vegetables and cook for 7mins. If your child is fairly young add the mushrooms now, but if they are older leave them out for now (see step 5). Add the garlic and thyme leaves cook for another 1 min.
• Add the beef stock and simmer for 10 minutes or until the veggies are tender. Put everything in a blender and whizz to a thick sauce (if you have older children you can leave it a bit lumper, but at the risk of them recognising the veg. Don't say I didn't warn you!) It shouldn't be too watery, if it is just seive the mixture to get any excess water out. Pour it all back into the saucepan you were using.
• Now heat a frying pan till it's searing hot and add the olive oil. Fry the mince in batches (I usually do three batches), breaking up the meat with a fork. Don't worry if the meat catches these lovely dark bits of meat will intensify the beef flavour in the pasta sauce. When each batch of meat is cooked add it to the pureed vegetables until all the meat is done. Now pour the red wine into the frying pan to deglaze it and boil rapidly for 2 mins. add this to the veggie puree and mince and cook until all the wine has been absorbed.
• Add the tinned tomatoes, oregano, mushrooms (if your child is old enough to cope with large lumps) and both tomato purees. Simmer for 30 mins. Stirring occasionally. Season to taste. Meanwhile put a pan of water on the boil for the pasta and cook as per the instructions on the pack.
• Serve with some parmesan and Garlic bread.
• FREEZING TIPS:
• If you are freezing the pasta sauce then once it has cooked, let it cool right down. Line a muffin tray with either cling film or baking paper, and when the sauce is cool plop it into the muffin tin. Flash freeze it and then once it's frozen you can take out the perfect sized toddler portion!! Store in a sealable bag for up to three months. If you want bigger portions by-pass the muffin tray and just store however much you need in individual, sealable, freezer bags. To reheat either thaw overnight and reheat in a saucepan or (my preference!) bung it in the microwave until it is piping hot then leave it to cool to your child's prefered temperature.

SPAG BOL

Steps:

• Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
• Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
• Reduce heat and simmer for 1 hour, or until sauce thickens.

VEGAN SPAG BOL (SPAGHETTI BOLOGNAISE)

Steps:

• Saute the onion and garlic in a little oil. Don't brown. Add the diced sweet potato, mushroom and courgette and stir fry gently for a few minutes.
• Add everything else, and simmer gently until everything cooked.
• season to taste. A small amount of sugar (up to a teaspoon) gives many savory dishes a lift.
• Serve on cooked pasta (can be gluten free) And top with vegan cheese if desired.