Bolognese is a family classic, in practically any family. And it's super easy to hide a bunch of veggies in it (shhh...)! Here's one with grated courgette and pointed cabbage, which is super tasty. Save about half of the bolognese for tomorrow, where the leftovers magically become a gorgeous quiche. God fornøjelse!

Directions

1. Peel onion and garlic. Rinse courgette and pointed cabbage and remove the cabbage stem. Give the lot a good spin in a food processor or mini chopper, until very finely chopped. If you don't have a suitable electrical appliance, you can of course just chop the lot finely with a sharp knife. Just mind your fingers!

2. Sweat the veggies in some oil in a pot along with paprika. Add the beef mince and let it sear well while stirring.

3. Add chopped tomatoes, tomato purée and oregano and stir well. Let the bolognese simmer for as long as you have time for – it only gets better the longer it gets to cosy up on the stove. Add a dash of water as it cooks, if needed.

4. Meanwhile, cook the pasta according to the packet. Remember that dried spaghetti needs longer than fresh.

5. Rinse the bell pepper, remove the seeds and cut the bell pepper into sticks. Rinse the cherry tomatoes.

6. Season the bolognese to taste with salt and pepper. If you want extra flavour, add a bit of crumbled stock cube and some extra water. Serve in deep plates with herbs sprinkled on top, if you have some of that to hand. Serve with bell pepper and cherry tomatoes as snack veggies. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help rinse courgette and pointed cabbage. They can also stir and help taste the bolognese.