This is my tried and tested way to get my son to eat more vegetables. They are blended into the sauce, with no bits to put off the fussy eater. The sauce has gone down well with the rest of us too, so it’s now a mainstay in our household. This makes three portions (we are a family of 3), two of which I put in the freezer for another day.
- 800g minced beef (two packets)
- 1 large onion or 2 smaller sized ones, roughly chopped
- 2 cloves of garlic
- 1 red bell pepper, chopped into cubes
- 1 courgette, sliced
- 2 carrots, diced
- 2 cans of chopped tomato
- 2 tbs tomato puree
- Dried or freeze-dried oregano
- 1 beef stock cube
Place all the vegetables except tomato in a large saucepan with the stock cube and one and a half cups of water. Cover and simmer for 20-30 minutes until tender. Blend with hand held blender and set aside. Place minced beef, chopped tomato and tomato puree in a large frying pan or wok,and cook over high heat, breaking up the meat with a wooden spoon and mixing it in with the tomato (this is a great tip I’ve been given, add tomato to the meat while it’s still raw to really imbue the meat with flavour). Season with salt, pepper and oregano. Add the cooked meat and tomato to the blended vegetables, mix and simmer on low heat for another 20 minutes or so, or until it has reduced to a nice thick sauce.