I love making this spaghetti bolognese. The sauce is made from scratch and packed with plenty of vegetables. Feel free to sneak in veggies your children wouldn’t normally eat like spinach and kale…they’ll never know it’s in there and it’s so good for them!
For extra nutrients – leave the skin on the vegetables (also saves time on peeling!) and use up homemade chicken bone broth instead of stock.
This dinner is an easy sell for kids and it’s a great way to use up vegetables they might otherwise object to. Serve with gluten free pasta, I love quinoa and amaranth, or for a grain free option try zucchini noodles.
I also double up the recipe so I have four dinners out of this one cook and store all my leftovers in glass containers in the fridge. For my kids before dinner I serve up a huge platter of fruit and veg so they start getting a little full on all that goodness before they tuck into dinner. And with this meal they still eat heaps (but I manage to get lots of leftovers!).