Spaghetti med camoufleret broccoli


Freezer friendly

( 2 adults and 2 kids )

  • onion
  • 2 clovegarlic
  • 800 gramsbeef mince
  • 300 gramscarrots*
  • 0.5 headbroccoli
  • red bell pepper
  • 2 canchopped tomatoes
  • 70 gramstomato purée
  • 2 tbspdried oregano
  • 400 mlwater
  •  wholewheat spaghetti
  •  salt
  •  pepper
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

This is a fantastic version of the classic spag bol. See, it's full of broccoli, that we as true ninjas have camouflaged so the kids will never even know. Shhh...!! The dish is intended for two days, by the way - you can use the leftovers in crispy taco tubs...


1. Chop onion and garlic and sautée with a dash of oil in a deep pan or pot. Add the beef mince and let it sear.

2. Peel the carrots, rinse the broccoli thoroughly and remove the stem, so you're left with little florets. Wash and de-seed the bell pepper. Grate the carrots on the rough side of a grater and give the broccoli florets a whirl in the food processor or mini chopper, until almost as fine as breadcrumbs. Dice the bell pepper and add all the veg to the meat.

3. Add chopped tomatoes, tomato purée, oregano and water and stir well. Let the bolognese simmer, for as long as you have - a minimum of 20 minutes. It only gets better the longer it gets to simmer away - and the traces of broccoli all but disappear, the longer it gets. If needed, add more water during, and cook the spaghetti following the directions on the packet.

4. Add salt and pepper to taste and serve in a deep plate - optionally with plenty of grated parmesan and basil on top, if you have any in the kitchen. Or you can use regular grated cheese and another kind of herbs - or leave it out altogether. It's a true kid favourite either way!

5. Enjoy!

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