This recipe is a fantastic take on most families' favourite: Spaghetti bolognese. In this version, we've snuck pointed cabbage into the bolognese, and if you cut it super fine, the kids will never know! And we've served a tomato salad on the side. Remember to save half for tomorrow, as the dish is designed for two days. Enjoy!

Directions

1. Finely chop onion and garlic. Peel the carrots and grate on the rough side of a grater. Rinse the pointed cabbage well, remove the stem and roughly chop the cabbage. Then give it a proper whirl in a food processor or mini chopper, until completely fine. If you don't have an appliance to put on the job, you can happily chop it finely with a sharp knife. Mind your fingers!

2. Sautée onion and garlic in some olive oil for a couple of minutes. Add the grated carrots, pointed cabbage and paprika and cook for another few minutes. Then add the mince and let it sear. Add chopped tomatoes, tomato purée, pesto, dried oregano, half of the basil leaves and water, and let simmer for 15 minutes or more, if you have time. Season to taste with salt and pepper.

3. Cook the pasta in plenty of salted water - remember to make a double portion, so you have for tomorrow. Meanwhile, whip up the salad.

4. Rinse and slice the tomatoes. Finely chop the rest of the basil and sprinkle on top of the tomatoes, along with olives and 1/3rd of the parmesan cheese.

5. Serve the pasta with bolognese and grated parmesan on top, and tomato salad on the side.

6. Enjoy!

Tip

Tasks for kids in the family: Let your kids help make the salad, but leave it to an adult to slice the tomatoes and chop the basil.