This is a large recipe that makes enough bolognaise sauce to last the average family four meals. It can be frozen for up to three months, and once it has defrosted in the fridge overnight, it is simply a matter of heating it up and boiling some pasta.
An enormous pot of healthy pasta sauce
You can use almost any vegetables you like I used mushrooms, sweet potato and zucchini but you could also use pumpkin (grated or boiled and mashed if you want it really hidden), fresh or frozen spinach, celery, parsnip, carrot, capsicum and broccoli stalks.
You can use almost any vegetables you fancy, as long as it adds up to about one kilogram
If you have a food processor with a grater attachment definitely use it, as it will cut the prep time to practically nothing. Obviously this wont work with wet vegetables like onions and spinach you will still have to chop those by hand.
My kids say they don't like mushrooms, but once you chop them small, no one can see (or taste) them
This recipe also utilises both traditional pasta sauce and tomato soup. You can use just one or the other if you prefer. Tomato soup is a great alternative when kids get fussy about pasta sauce because it seems naturally sweeter, but despite what you may think it actually has less calories, less sugar and more tomatoes than pasta sauce.
If you use a food processor to grate your veg, they will be quite large and noticeable
Keep in mind that grated foods are usually still visible after cooking, though many kids wont notice when the sauce is poured over spaghetti, but if you are really trying to hide your vegetables, blitz the grated veggies with the chopping blade (mushrooms can be chopped this way) so they are small enough that even the most eagle eyed child (or husband) will notice.
You can one or both of these tomato options
1 kg beef or beef/pork mince
250g button mushrooms, finely chopped
2-3 onions, finely diced
Medium sweet potato, approx. 400g, grated (or boiled and mashed)
Large zucchini, approx. 300g, grated
2 tablespoons garlic
820g tin of condensed tomato soup
750g jar of pasta sauce (or passata)
2 tablespoons Worcestershire sauce
Fresh herbs to serve parsley, basil etc