🌙 Dinner👦 3-4 yearskid-classicsneaky-veghigh-proteincomfort-food

Spaghetti Bolognese with Hidden Veggies

Name: Spaghetti Bolognese with Hidden Veggies
Prep time: 35 min
Yield: 3 servings
Ingredients: 150g spaghetti; 200g lean ground beef; 1 small carrot, finely grated; 1 small zucchini, finely grated; 1/4 cup finely diced mushrooms; 1 cup tomato passata (strained tomatoes); 1 small garlic clove, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 teaspoon olive oil; Small pinch of salt and sugar; Grated parmesan for serving

A rich, meaty Bolognese sauce packed with finely grated vegetables that cook down and disappear completely. The ultimate comfort food that secretly delivers a full serving of veggies.

Make a version like this

35 minutes3 servingsRegular family foods

Ingredients(12)

150g spaghetti
200g lean ground beef
1 small carrot, finely grated
1 small zucchini, finely grated
1/4 cup finely diced mushrooms
1 cup tomato passata (strained tomatoes)
1 small garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon olive oil
Small pinch of salt and sugar
Grated parmesan for serving

Instructions(10 steps)

1
Heat olive oil in a deep pan or pot over medium-high heat.
2
Add ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until browned all over with no pink remaining.
3
Add grated carrot, grated zucchini, diced mushrooms, and minced garlic to the pan.
4
Stir everything together and cook for 3-4 minutes. The grated vegetables will shrink down and start to soften into the meat.
5
Pour in tomato passata. Add oregano, basil, salt, and sugar.
6
Stir well, bring to a gentle simmer, then reduce heat to low.
7
Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. The vegetables will completely dissolve into the sauce, making it thick and rich.
8
While the sauce simmers, cook spaghetti in salted boiling water according to package directions. Drain.
9
Toss the spaghetti with the Bolognese sauce until every strand is coated.
10
Serve in bowls with a generous sprinkle of grated parmesan on top.

Nutritional Highlights

-Beef provides iron and zinc essential for growth
-Hidden carrot and zucchini add vitamins A and C
-Tomato sauce is rich in lycopene
-Mushrooms add vitamin D and B vitamins

Age Appropriateness

A family favorite for 3-4 year olds. The vegetables are impossible to detect once cooked down, making this perfect for picky eaters.

Introduction Tip

Grate the vegetables on the finest setting of your grater. Once cooked for 15+ minutes in the sauce they become completely invisible, even to the pickiest eater.

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Ingredients(12)

150g spaghetti

200g lean ground beef

1 small carrot, finely grated

1 small zucchini, finely grated

1/4 cup finely diced mushrooms

1 cup tomato passata (strained tomatoes)

1 small garlic clove, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 teaspoon olive oil

Small pinch of salt and sugar

Grated parmesan for serving

Instructions(10 steps)

Heat olive oil in a deep pan or pot over medium-high heat.

Add ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until browned all over with no pink remaining.

Add grated carrot, grated zucchini, diced mushrooms, and minced garlic to the pan.

Stir everything together and cook for 3-4 minutes. The grated vegetables will shrink down and start to soften into the meat.

Pour in tomato passata. Add oregano, basil, salt, and sugar.

Stir well, bring to a gentle simmer, then reduce heat to low.

Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. The vegetables will completely dissolve into the sauce, making it thick and rich.

While the sauce simmers, cook spaghetti in salted boiling water according to package directions. Drain.

Toss the spaghetti with the Bolognese sauce until every strand is coated.

Serve in bowls with a generous sprinkle of grated parmesan on top.