Spaghetti with vegetable and meat Bolognese – Spaghetti al ragù di verdure e carne

Most of the time we have to trick our carnivorous boys to eat vegetables, thus I often hide veggies in foods. Tonight, for instance, I made the Bolognese sauce by sautéeing in extra virgin olive oil three finely grated cloves of  garlics, a red onion, a carrot, a small courgette, half a stack of celery, about 250 grams of organic mince and two fist-fulls of ripe cherry tomatoes, finely chopped.  Finally, I poured in a mugful of meat stock and let it simmer for 20 minutes, after which I poured in a half a mug of cream. Yes, that’s right, cream!  Or you can also use milk. I just happened to have old cream that needed to be used up. Anyhow, it balances the sauce and takes away all the bitter tones making it smoother. I let the sauce simmer for another ten minutes and in parallel, I cooked the spaghetti (btw, I use 50% whole wheat pasta and the rest normal). 

When the spaghetti was ready, I poured it into colander draining it into the pasta serving bowl (Italians heat up their pasta bowl like this).  After pouring away the water  pop the pasta into the serving bowl with a palm-full of grated Parmigiano-Reggiano and the Bolognese sauce and mix well.  Sprinkle some finely chopped parsley on top for garnish and taste. Buon appetito!

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