Hello, my fellow home chefs!
It’s Al here, bringing you yet another slice of my culinary life that revolves, as always, around my vibrant family table. With the giggles and prattles of my four little helpers, Edward, Alexander, Barnaby, and wee Phillipa, our meal times are as lively as a Saturday market!
Today, we’re talking about the ultimate family favourite – Spaghetti Bolognese. It’s a dish that manages to bring smiles and silence to the dinner table in equal measure (and let’s be honest, the silence is golden because they are actually eating!). But in our house, we have the added challenge of juggling some tricky dietary restrictions, and I am always on a mission to create meals that are not just nutritious and delicious but inclusive too!
Cue my quick and easy Allergy-Aware Spaghetti Bolognese. It navigates the choppy waters of egg allergies, dairy intolerance, and the sneaky soya with the finesse of a seasoned sailor. And the best part? It’s crafted with the busy parent in mind – because when you’ve got pint-sized people running around and possibly their friends too, who has time for complicated recipes?
Getting dinner on the table should be fun, not a Herculean task, so I’ve stripped back the fuss and kept all the flavour. Plus, I’m avoiding those jars of premade sauce – it’s all about fresh and simple in the Al’s kitchen!
I start by sautéing onions and garlic – that universally scrumptious aroma that says “something good is coming”. Then, in goes the lean minced beef, browning off and mingling with those sofrito flavours, it’s already singing! To keep it hidden-veggie friendly (because of vitamins and also, magic!), I add in grated carrots and, sometimes, courgette. They melt into the Bolognese, completely unnoticed by the little detectives.
Tomatoes, herbs, and a touch of stock bring it all together, simmering into that thick, hug-in-a-bowl sauce we all crave. The gluten-free spaghetti (have to watch out for Alexander here) twirls its way into a perfect al dente dance, ready to be coated in that meaty goodness.
And there you have it. A table full of happy eaters, no sniffles from allergies, just the comforting slurp of pasta. It’s moments like these that make all the chaos worthwhile.
Life is jolly hectic, and if this dish buys me a bit more playtime before baths and bedtimes, then I’ll take it with open arms. So, gather your ingredients, rally the kids for some supervised kitchen duty, and whip up this delectably easy Spaghetti Bolognese that’s sure to win over hearts and tummies alike!
Here’s to stress-free cooking and inclusive feasting. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 500g lean minced beef
– 400g spaghetti (gluten-free if required)
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 2 medium carrots, peeled and grated
– 1 courgette, grated (optional)
– 400g can of chopped tomatoes
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon sugar (to balance acidity)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 600ml beef or vegetable stock (check for allergens)
– Fresh basil leaves, for garnish (optional)
– Nutritional yeast (optional, for a cheesy flavour)
Method
1. In a large, deep frying pan or saucepan, heat the olive oil over medium heat. Once hot, add the chopped onions and cook for about 3 minutes until they start to soften.
2. Add the minced garlic to the pan and cook for another minute until fragrant.
3. Increase the heat to medium-high and add the lean minced beef to the pan. Break it apart with a wooden spoon, and cook for about 5-6 minutes or until browned, stirring frequently.
4. If using, add the grated carrots and courgette into the beef mixture and cook for another 2 minutes until they start to soften.
5. Stir in the tomato paste, chopped tomatoes, oregano, basil, and sugar. Season with salt and pepper to taste.
6. Pour in the stock, stir well, and bring the mixture to a gentle simmer. Reduce the heat to low and let the sauce simmer for about 20 minutes, uncovered, until it thickens nicely. Stir occasionally.
7. While the sauce simmers, fill a large pot with water and bring to a rolling boil over high heat. Add a pinch of salt and the spaghetti. Cook according to the package instructions, usually for about 8-10 minutes until al dente.
8. Once the pasta is cooked, drain it in a colander and rinse quickly with warm water to prevent sticking.
9. Check the seasoning of the Bolognese sauce and adjust if necessary. If the sauce is too thick, you can loosen it with a little bit of pasta cooking water.
10. Serve the spaghetti topped with the hearty Bolognese sauce. For an optional dairy-free cheesy flavour, sprinkle some nutritional yeast on top. Garnish with fresh basil leaves if desired.
11. Enjoy your child-friendly, allergy-aware spaghetti Bolognese that’s quick and easy enough for a mid-week dinner or when the kids have friends over!
