Spaghetti & Meatballs

I’ve made this a couple of times recently and our 23 month old has loved it. It’s got grated carrots and courgettes in which is great for children, like our three year old, who don’t like eating big chunks of veg, or toddlers just getting used to a variety of textures.

I’ve used ready made meatballs but homemade ones can always be prepared beforehand (much better if trying to keep salt to a minimum for younger ones). 

serves 4-6

INGREDIENTS

olive oil

1 medium onion (grated)

2 carrots (grated)

1 large courgette (grated)

1 garlic clove

Red wine (optional)

24 meatballs (4/5cm diameter)

x2 400g tin finely chopped tomatoes

1 tbsp tomato puree

1 tbsp sugar

200ml vegetable stock (salt free if preferred)

1 tbsp fresh basil (chopped)

Parmesan (grated)

Spaghetti

Salt and pepper

METHOD

Heat 3tbsp oil in a large frying pan. 

With a low heat fry onions for 3 mins

Add carrots, cook for further 2 mins

Add courgettes and cook for 10 mins

Add tomato puree and garlic and cook for 5mins

Add a splash of wine (optional) turn up heat and reduce 

Then add the stock, chopped tomatoes and sugar. Bring to a simmer whilst browning meatballs in another pan.

Add the browned meatballs to sauce. Season with salt and pepper. Continue to simmer for 20-25 minutes. 

Cook spaghetti. 

Add basil to sauce and serve with Parmesan