spag bol

A family favourite that sneaks in a good dose of vegetables while still feeling like comfort food.

This is what I cook when I worry the kids haven’t had enough veggies during the week or when I need to clear out the fridge of random bits. This version uses pantry staples, stretches well for leftovers, and freezes beautifully. One pot, budget-friendly, and toddler-approved.

Why I Love It:

✔️ Packed with hidden veggies
✔️ Cheese on top = they eat more
✔️ Toddler-friendly comfort meal
✔️ Great for batch cooking
✔️ Perfect for fridge clear-outs

Ingredients:

• 500g minced beef
• 2 carrots, finely diced
• 1 stalk celery, diced
• 1 bell pepper, diced
• 6 mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can whole or diced tomatoes
• 1 tbsp soy sauce
• 1 tbsp fried shallots
• 1 tbsp butter
• Salt, sugar, and dried oregano to taste
• 1 cup beef stock or water
• Cooked spaghetti
• Optional: cheese for serving

Instructions:

1. Dice all the vegetables finely for an even texture that blends well into the sauce
2. Heat some olive oil and sauté onion and garlic until fragrant
3. Add carrots, celery, bell pepper, and mushrooms one layer at a time, allowing each to cook and release moisture before adding the next. You want the vegetables to caramelise, not steam. Cook until softened and lightly golden
4. Add minced beef, breaking it up and browning evenly. If there is excess oil remove by blotting with a paper towel
5. Stir in tomato paste and cook off for a minute. Add canned tomatoes, beef stock or water, soy sauce, fried shallots, and dried oregano. Season with salt and sugar to taste
6. Pressure cook for 30 mins if using instant pot. If using stove cover and simmer on low heat for 1.5 to 2 hours until thick and rich
7. Stir in butter, adjust seasoning again before serving (tinned tomatoes need more sugar than expected to balance their acidity)
8. Toss with cooked spaghetti and top with grated cheese if using

👶🏻 Toddler-Friendly Version:

Use small pasta shapes or cut spaghetti into shorter strands. You can blend the sauce for picky eaters or leave it chunky for texture. Skip soy sauce and salt in baby’s portion.

We like to cook larger portions and freeze in portions for future meals