This just happened to be something we made up on a day where some children didn’t fancy adding meat to their Bolognese and it worked out so well that more children asked for it once it was made! Credit goes to the girls at Juniper Hill School who created this amazing recipe!
Ingredients
Serves 2
- 150g Spaghetti
- 1/2 Onion
- 1 Large Carrot
- 1/2 Red Pepper
- 6 Plum Tomatoes
- 1 Small Clove of Garlic
- 1 Tsp Mixed Herbs
- 1/8 Tsp Mild Chilli Powder
- 1 Tbsp Tomato Puree
- 200g Tinned Chopped Tomatoes
- 1 Tsp Vegetable Oil
- 1/4 Tsp Salt
- Sprinkle of Pepper
Directions
- Finely dice all vegetables and then add to a medium sized saucepan with the vegetable oil. Cook over a medium heat, stirring every so often, until the vegetables have began to soften. Add in the herbs, chilli, tomato puree and garlic. Cook for a minute and then add in the tinned tomatoes. Season with the salt and pepper and then cook on a low heat for 15 minutes.
- In the mean time, boil a saucepan of water and cook your spaghetti until soft throughout.
- Use tongs to lift the spaghetti out of the water and straight into your sauce. Stir and cook for a further 5 – 10 minutes to allow the spaghetti to absorb the flavours.
- Enjoy with a sprinkle of cheese!
