The ultimate hidden veggie spaghetti sauce

This delicious recipe is a nutrition ninja, sneaking all sorts of veggies into your fussy eater’s fave spaghetti sauce.

If you struggle with a fussy eater, then you know how frustrating it can be to ensure your little one eats a balanced diet. That’s why we love this spaghetti sauce.

Based on a recipe by brilliant British child nutritionist, Annabel Karmel, it sneaks in a whole bunch of veggies, and can be used on pasta, pizza, or drizzled over chicken, or even mixed up with ground beef for a tasty bolognese sauce or lasagna.

You can add in other veggies, such as mushrooms, or use a chicken stock instead instead of veg. Either way, it’s a great basic recipe that can be divided into smaller portions and frozen, and is suitable for kids aged 2 years and up.

Makes enough for 4 adult portions.

 

You’ll need:

1 tbsp olive oil

½ leek, finely chopped

1 small red onion, chopped

1 garlic clove, crushed

¼ red pepper

½ medium carrot, peeled and chopped

½ medium zucchini, chopped

14 oz chopped tomatoes

5 fl oz vegetable stock

1 ½ tbsp tomato puree

1 tbsp ketchup

½ tsp caster sugar

 

  1. Heat the oil in a saucepan and fry the leek and onion for about 3 minutes, stirring occasionally.
  2. Add garlic and fry for 1 minute.
  3. Add red pepper, carrot and zucchini and cook for a further 3 minutes, stirring occasionally.
  4. Add tomatoes, stock, puree, ketchup and sugar and cook for about 1 minute.
  5. Simmer, uncovered, for 25-30 minutes, stirring occasionally.
  6. Transfer to a blender and blitz into a puree.

 

For more great recipes and ideas, check out our Kids’ Food board on Pinterest!

 

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