In one camp are the moms and dads who think that vegetable-feeding, and food generally, should be full-disclosure, and that kids should be taught to love veggies and not coerced to eat them. In the other are parents who just want their kids to eat vegetables (darn it!) and have no issue conducting covert cauliflower operations in order to make it happen.
I fall somewhere between the two camps, I think. I serve my kids lots of fresh vegetables at every meal: steamed, sautéed, roasted and mashed. But I am more than happy to sneak in a few extras for good measure. Not just for the kids’ health and longevity, but for mine and Kiwi’s too. There is no such thing as too many vegetables.
A big pot of bolognese is about the best spot to sneak in extra veg, not only because it is easy to disguise them in all that creamy smooth tomatoey goodness, but also because a hit of veggie puree actually makes a tomato sauce significantly more delicious (true story). And what kid (or adult) doesn’t enjoy a big plate of pasta with tomato sauce, not to mention!
This recipe makes a whackload of sauce, and I like to freeze it in Ziploc freezer bags (I can get about three to four family meals out of one batch) for quick weeknight meals.
If you want to supercharge the health-quotient of this meal, there are some amazing bean pastas on the market now. (Yes, that’s pasta made exclusively with beans!) They are gluten-free and full of fibre, protein and iron. I recently served this meat sauce over a big plate of black bean spaghetti, and my kids slurped it up. They had no idea that there were vegetables AND beans hidden inside. Cue the raucous parenting debate.