After a busy day, this is the perfect way to recharge your batteries. Plus, it’s packed with lots of good-for-you veggies. Get. Set. Go!
*EXCLUSIVE RECIPE* from Annabel’s New Cookbook: Fun, Fast & Easy Children’s Cookbook. OUT NOW.
Ingredients
1 tbsp olive oil
1 small onion, peeled and finely chopped
1 small leek, trimmed and thinly sliced
½ stick celery, diced
½ small red pepper, deseeded and diced
1 small carrot, peeled and grated
50g mushrooms, diced
½ apple, peeled, cored and grated
1 clove garlic, peeled and crushed
1 x 400g tin chopped tomatoes
450g minced beef
4 tbsp tomato purée
2 tbsp ketchup
250ml beef stock
½ tsp dried oregano
1 tbsp grated Parmesan
small handful of fresh basil leaves
1 small onion, peeled and finely chopped
1 small leek, trimmed and thinly sliced
½ stick celery, diced
½ small red pepper, deseeded and diced
1 small carrot, peeled and grated
50g mushrooms, diced
½ apple, peeled, cored and grated
1 clove garlic, peeled and crushed
1 x 400g tin chopped tomatoes
450g minced beef
4 tbsp tomato purée
2 tbsp ketchup
250ml beef stock
½ tsp dried oregano
1 tbsp grated Parmesan
small handful of fresh basil leaves
Method
- Place the oil in a large frying pan over a medium heat. Add the vegetables and apple and fry for 10 minutes until soft. Stir in the garlic and fry for 10 seconds.
- Transfer to a blender, add the chopped tomatoes and whizz until smooth. Set aside.
- Add the mince to the frying pan and place over a medium-high heat. Fry for 4 minutes, breaking the mince up with a wooden spoon, until browned (you may need to do this in batches).
- Place the tomato and vegetable sauce in the pan with the mince, then add the tomato purée, ketchup, stock and oregano. Bring to a simmer and cook for 40–45 minutes, until the sauce is thick. Season to taste with salt and pepper.
- Serve with spaghetti and a sprinkling of Parmesan and fresh basil leaves.
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