Spag bol 2 ways

Everyone knows how to make spag bol, so I feel a bit daft posting this. But it solves the problem of what to feed the kids when you want something low-carb and they want something carb-o-riffic.

Spag bol 2 ways

INGREDIENTS: 1kg minced beef; olive oil; 600ml passata; 2 tblsps tomato paste; assorted vegies (I chose a stick of celery, a carrot, a zucchini, and a handful of cauliflower); 1 onion; 3 cloves garlic.

METHOD: Zizz the onion and garlic in a food processor. Heat a couple of tablespoons of olive oil in a deep pan and gently fry onion mixture until soft. Add beef mince, breaking up with a wooden spoon until browned. Place assorted vegies in food processor with a generous slug of passata. Zizz until they are tiny. Add to pan with remaining passata and tomato paste. Add 1/2 a cup of water to passata jar, screw cap on and shake vigorously. Pour contents into pan. Add herbs as desired – I threw in some oregano and thyme leaves I had in the crisper. Simmer for a few hours. Serve with pasta of choice, parmesan, and extra veg if you really want to torture the kids. As for the low-carb member of the family, serve the bolognaise on thick slices of grilled eggplant with parmesan. Loathe eggplant? Slice zucchinis lengthways and grill them as a base. Voila, everyone happy.