VEGETABLE AND TUNA TOMATO BOLOGNESE ON SPAGHETTI

This recipe is for all of those picky eaters in your life that need more nutrients in their daily diet. I find the only way to feed people that absolutely can't stand vegetables is to hide the vegetables somehow in the recipe. This is a good one because for one, you can't see the vegetables anywhere and two, it really does taste just like a thick chunky tomato sauce. I also added a can of tuna to add more depth of flavour into the sauce but you could add shredded roasted chicken as well if you like. Make this for your picky eaters tonight and see their facial expressions when you say there are vegetables in the sauce.

Serves 3

Ingredients:

  • 12 oz. spaghetti
  • 1 carrot, cut into thirds
  • 1 small red onion, quartered
  • 5 cremini or white mushrooms, cut in half
  • 1 head of broccoli florets
  • 2 garlic cloves
  • 3/4 cup chicken stock (can substitute water)
  • 2 tbsp olive oil
  • coarse salt and freshly cracked black pepper
  • 1/2 tsp dried basil
  • can of flaked light tuna (170 g)
  • Plain tomato sauce (680 ml or 24 fl oz.)
  • Freshly grated Parmesan cheese (optional when serving)

1. Boil a large pot of boiling water and cook the spaghetti for about 8 minutes or until al dente. In a food processor, add in the cut carrots, red onion, mushrooms, broccoli florets and the garlic cloves. Pulse until you break all of the vegetables down, then pour in 1/4 cup of chicken stock and pulse a few more times.

2. Drizzle in 2 tbsp of olive oil in a large deep non-stick pan, and pour in all of the broken down vegetables. Saute the vegetables for about 2 minutes, and make sure to season with salt and pepper. Open the can of tuna add that in, as well as the dried basil, stir a minute more. Pour in the tomato sauce and the remainder 1/2 cup of chicken stock. Cook for about 4-5 minutes.

3. Once the sauce comes together, add in the cooked spaghetti and toss gently together using tongs. Serve immediately and sprinkle freshly grated Parmesan cheese if you wish.


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