Our Gang's Spaghetti Bolognaise

This is one of the kid's most favourite things in the world to eat.  A recipe that "Buddha" insisted on putting on this blog, and also one that I make every week just about but continuously forget to photograph lol.  Finally, at last I remembered to have the camera handy.

I generally make a large batch of this and then freeze the left overs in single serve containers or snap lock bags.  These are great for after soccer lunches on the weekend.  I just pull out the required number of servings the night before then when we get home from soccer on Sunday, I have almost defrosted Spag Bog ready to just be popped into bowls and heated in the microwave.  The kids are happy, and all have a nice warm lunch in their tummies, what could be easier!!!

I remember when I was young and newly married to my first Hubby, Tuesday nights would be our "nightmare night".  He was a Chef and would work till about 8pm that night.  Since he worked alot of nights, having a meal together was precious to us.  I was also working full time at this point and I didn't get home until 6.30pm myself.  Tuesday nights we would alternate between Spag Bog or Tuna Mornay.  Both meals which were quick and easy to prepare.  Back in the "pre child" days though, I used to really spice things up with alot more capsicum and zucchini and then I used to add chilli sauce as well.  It was really yummy!!  Once kids came along we had to tone it down and I am only now starting to spice it up (very very gradually) lol.

SPAGHETTI BOLOGNAISE - OUR GANG'S STYLE

1 kg Beef Mince

1 Zucchini, roughly chopped

1 Sweet Potato, roughly chopped

1 Onion, diced

1 Capsicum, diced

Garlic and Mixed Herbs to your liking

1 x 500gram packet of pasta of your choice

2 x 400 gram cans of Chopped Tomatoes (you can use fresh if you like)

1 x Can of Tomato Soup

1 Jar of Tomato Puree or use a jar of Raguletto or Dolmio style of sauce

Worcestershire Sauce to taste

Tomato Sauce to taste

Roughly chop the zucchini and sweet potato.

Place in a bowl, cover with water and cook in microwave until soft.

 Place pasta on to cook.

Fry the onion and capsicum until softened.

Add the herbs and garlic to your liking.

Add the Beef Mince, cooking until lightly browned/cooked through.

Add in the jar of tomato puree, the tomato soup and the chopped tomatoes.

Add in the Worcestershire Sauce and Tomato Sauce (I like to use the last bits of my tomato sauce bottles mixed with a little water to get it all out)
At this point I add in my pureed zucchini and sweet potato mix and stir through.

When the meat sauce is cooked, drain the pasta and add to the sauce.

So easy and so yummy.

Pasta with Pesto Cream Sauce

While reading one of my favourite cooking blogs the other day I came across a recipe that I just had to try.  Of course it happened to be one that I wanted to try out on hubby first as I wasn't sure the kids would like it.

On Monday it was a public holiday here so we didn't have kids to feed as the boys were at their Dad's for dinner.  I gave this recipe a try and oh wow, it was delicious.  Even Hubby who isn't a huge fan of pasta dishes enjoyed it.  I changed the recipe just a smidge by adding in baby spinach leaves because I had them there to use up lol.

And you know the best bit............?????


Wait for it..........

The kids actually liked it!!!! Yay for me lol.  All 4 boys sampled it after school on Tuesday and they all declared it nice, I was floored I tell you!
Edited to add:  I made this again last night simply because I had a bunch of basil that had to be used up and I also had cream that needed using and the kids all devoured it!!  I didn't add the baby spinach leaves to their serving but I did add tomato and capsicum and they absolutely hoovered it up!!  They asked to have it again some time soon.  Just goes to show, sometimes you just have to try new things on the kids!!

Here is the link to Ree's original recipe:  Pasta with Pesto Cream Sauce
(Have a look at her blog, it is so inspirational and really funny to read!!)

PASTA WITH PESTO CREAM SAUCE

3/4 cup fresh basil leaves

1/2 cup grated parmesan cheese

3 tablespoons pine nuts

2 cloves garlic, peeled

Salt and pepper to taste

1/3 cup extra virgin olive oil

1/2 cup thickened cream

2 tablespoons butter

1/4 cup grated parmesan cheese (additional)

360 grams pasta (I used spirals)

2 whole tomatoes, diced

Handful of baby spinach leaves, roughly chopped (this was my last minute idea)

Put pasta on to cook.

While pasta is cooking.....

Add basil leaves, 1/2 cup parmesan cheese, pine nuts and salt and pepper to a food processor or blender.

Turn on machine and then drizzle in olive oil while it mixes.

Continue blending until combined, adding additional olive oil if needed.

Set aside

Heat cream, butter and extra parmesan in small saucepan over  a medium-low heat.

Add pesto and stir.

Drain pasta and place in a serving bowl (or just leave in saucepan as I did and serve straight from that lol)

Pour pesto cream over the top.

Toss to combine.

Add diced tomatoes and baby spinach leaves and toss quickly through.

Serve immediately!