Hey there, fellow foodies and family chefs!
As the hustle and bustle in our household never seems to take a breather, I’m always on the lookout for meals that are both nourishing for my troop and sensitive to our allergy needs. With children running around and endless tasks, it’s a must that I find recipes that can simmer away without much fuss. So, I’m thrilled to share with you all a dinner that has become a beloved classic in our home, especially on those busier days: Slow-Cooked Sensation: Allergy-Friendly Spaghetti Bolognese for the Whole Family!
You know, there’s something deeply comforting about the rich aroma of a Bolognese sauce simmering away that makes the home feel, well, more homely. This version, cooked with love in our trusty slow cooker, is not just chock-full of flavor but also far kinder to those allergies that can make meal planning seem like navigating a minefield.
We’ve swapped out the usual culprits – no eggs, dairy, or soya in sight – but trust me, there’s no compromise on the yumminess here. Plus, with the magic of the slow cooker, the flavors have all the time they need to get to know each other, blend, and deepen, making each bite better than the last.
Now, let’s chat about that sofrito (I find this term perfectly captures the essence of the base veggies in our Bolognese, even if some might argue it’s a mirepoix we’re talking about here). We’ve got onions, carrots, and celery finely chopped to lay the flavor foundation. It’s this trifecta that starts us off on the right foot for a delicious sauce, wouldn’t you agree?
Cooking this dish is almost therapeutic, knowing that the end result will be so rewarding – not to mention nutritious. With each portion, we’re served up an excellent source of protein from the lean minced beef and fiber from all those veggies. Plus, those little peas sneak in some lovely vitamins and minerals for the kiddos, pretty much incognito!
And while this bolognese bubbles away to its heart’s content, I’ve got some extra time to hear about the kids’ days, help with homework, or even sneak in a cheeky cuppa. By the time dinner rolls around, all I’ve left to do is boil up some quick egg-free spaghetti, and presto – a heartwarming meal is ready to go.
As we gather around the table, the kids eagerly winding spaghetti around their forks, and the story of their day spilling out amidst the mouthfuls, I sit back and savor these moments.
So, friends, whether you’re an allergy-aware household like us or simply enjoy a hearty, wholesome meal that loves you back, I encourage you to give this slow-cooked bolognese a try. It’s a testament to the fact that sometimes, the best things in life require the least fuss – just a bit of time, good ingredients, and a lot of love.
As always, I’m all ears for your thoughts and experiences. Did the kids go for seconds? How did you customize the recipe for your family’s tastes? The comments are your oyster (not in the bolognese, please – allergies, remember?).
Until next time, keep simmering and savoring those moments, folks.
Toodle-oo!
Al
Ingredients
– 500g lean minced beef (5% fat)
– 1 large onion, finely chopped
– 2 carrots, peeled and finely chopped
– 2 celery stalks, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 2 cans (800g) chopped tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 250g frozen peas
– 2 tablespoons olive oil (or other plant-based oil suitable for cooking)
– 400g spaghetti (egg-free, check for allergens)
– Fresh basil leaves for garnish (optional)
Method
1. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced beef, breaking it apart with a spatula, and cook until browned. This should take about 5-7 minutes.
2. Add the finely chopped onion, carrots, and celery to the skillet with the beef, and sauté for another 5 minutes until the vegetables start to soften.
3. Stir in the minced garlic and diced red bell pepper, and cook for another 2 minutes until fragrant.
4. Transfer the browned beef and vegetables into a slow cooker. Add the two cans of chopped tomatoes, dried basil, dried oregano, and season with salt and pepper to taste. Stir well to combine.
5. Set your slow cooker on low and cook for 6-7 hours, or if you’re short on time, you can set it on high for 3-4 hours instead.
6. About 30 minutes before the sauce is done, add the frozen peas, then continue cooking until they are heated through and the flavors have melded together.
7. When the sauce has about 10 minutes left to cook, bring a large pot of salted water to a boil. Add the egg-free spaghetti and cook according to the package instructions until al dente, usually between 8-10 minutes.
8. Drain the spaghetti and divide it among six plates. Top with the Bolognese sauce from the slow cooker, and garnish with fresh basil leaves if available.
9. Serve hot and enjoy your slow-cooked, allergy-friendly, vegetable-rich Spaghetti Bolognese!
