I have been on a mission for most of this year to eat more veggies. We eat meat often during the week and my family usually demolishes any meat dish. There is not enough excitement for veggies. so I have started coming up with recipes like this where I practically hide as many veggies as I can into a meal. You can add more veggies than what I have listed. I have 6 veggies in this plus herbs which I guess makes it 7-8 then … haha … You don’t want to change the flavour too much so don’t go too overboard with the vegetables cause if your kid is like my daughter, they will totally find out!
- 1 onion chopped fine
- 2 garlic cloves smashed
- 2 carrots grated fine
- 8 white mushrooms chopped fine
- 2 cups baby leaf spinach
- 1 tray beef mince
- 1 can diced tomatoes
- Salt and Pepper to taste
- 1 tsp herb seasoning
- 500ml Pasta sauce / tomato cooking sauce
- 2 tbsp olive oil
Heat some oil in a large skillet. Add the onions and garlic and cook on medium low for a few minutes till the onions have softened.
Add the beef mince (or your preferred mince option), break it up into smaller chunks and let it cook. When it’s almost cooked through, add the grated carrots and mushrooms. Season with salt, pepper and some herb seasoning.
Puree a can of diced tomatoes along with the baby leaf spinach. I puree this cause it hides the green bits for my kids. If your child doesn’t mind, you can skip this step.
Stir this tomato puree sauce and the pasta sauce /tomato cooking sauce. Stir it all together, cover and let it simmer for 20-30mins.
Once done you can use this sauce to make a delicious lasagna. Alternatively, boil some pasta, pour some veggie loaded mince sauce, and top it off with some freshly grated parmesan cheese.