This recipe is one you should definitely try before you say there can’t be Bolognese without spaghetti. It’s as tasty as the original one but that much better for you in terms of nutrition all round. It’s also an excellent one to up your intake of vegetables. A great crafty recipe for getting your little ones to eat lots of vegetables in one go. I showed it to my son and he asked what it was, I told him in plain honesty: ‘it’s cabbage spaghetti which mummy made in the kitchen. Try it and see how delicious it is’. He tried and said: ‘it is very delicious, mummy’. There you go, as easy as that. As long as you present it at the right time (when they’re hungry), nice and fresh as it comes out of kitchen, they’ll have enough curiosity to try and then the taste buds will do their magic. Of course, the earlier you engage with your children in this sort of creative exercise, the more accepting they will be of your creations and the more adventurous they will grow up to be with their food. It’s definitely worth the effort so start it as soon as possible. It’s never too late. Just keep it fun one way or another. So here goes the recipe….
1 tbsp butter
500g minced steak
8 cloves of garlic (peeled and mashed)
300g of sliced mushrooms (run the knife across the slices to cut them in small pieces)
2 carrots cut into little squares
1 greated courgette
2 small cartons of chopped tomatoes
paprika, black pepper, sea or Himalayan salt to taste
a little fresh dill, rosemary and coriander all cut very small – make sure not to use too much to avoid overpowering the taste
1/2 fragant chilli without seeds or a few little flakes of dried chilli (omit if your child is not used to a little heat in their food)
2 bay leaves
Shredded or grated white cabbage
Start by frying the minced meat in butter until the water has dried and meat is just about to start browning. Add the garlic and mushrooms and fry again until the moisture from the mushrooms has dried up. Add the tomatoes, the bay leaves and the seasoning and let it simmer with the lead on and in low heat for 40 minutes. Keep checking to make sure it does not dry out. Add the rest of the ingredients and let it simmer with the lead on again for another 20 minutes. Turn off the heat and leave it to stand. Meanwhile, steam cook the shredded cabbage. Serve as soon as the cabbage with generous portions of sauce on a bed of cabbage.