Spaghetti Bolognese

I’ve made a great spag bol in the slow cooker before, but that had quorn mince in & I needed a version I could give to DD2(8m) (quorn is too low fat for babies to have)

I made a few attempts, including this lentil in tomato sauce, that were all ok-ish, but nothing really great. So I posted on mumsnet for help, and MrsMagnolia came to my assistance!

So this is what I made today.  DD1(3) & DD2(8m) both loved it 🙂   It’s pretty much what I’ve done before, but I’ve let the veg sweat for longer & cooked the tomato puree (I usually just chuck it in along with the tinned toms)  I think it could maybe do with some more tomatoes to make it a bit more saucy & some more herbs, might try adding a dash of veggie Worcestershire sauce next time too.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 red pepper
  • 2 carrots
  • 250g red lentils
  • 2 tbsp tomato puree
  • 1 tsp basil
  • 1 tsp oregano
  • fresh ground pepper
  • 2 tins chopped tomatoes

to serve

  • spaghetti
  • Vegetarian Italian Hard Cheese (Parmasan-style) (optional)

Instructions

  1. put the oil & water into a biggish pan & heat
  2. add the onion & garlic, and sweat over a low heat while you peel & chop the carrots & pepper
  3. add the carrots & pepper once chopped
  4. rinse the lentils & leave to drain for a couple of minutes
  5. add the lentils to the pan & stir well  & leave to cook for a couple of minutes
  6. add the tomato puree, stir again & leave to cook for a couple of minutes
  7. add the herbs & black pepper,  stir & leave to cook for a couple of minutes
  8. add the tinned toms. rinse the tins out with about 300ml cold water & add that to the pan as well
  9. bring to the boil, then cover & simmer for about 30 minutes
  10. Serve with spaghetti
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Main Meal, Vegetarian

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