Spaghetti Bolognese

Everybody loves spaghetti bolognese, right?  It is a staple in our house, and one I can always be sure the kids will eat without complaint.  I use the chance to slip some extra veggies... usually carrot but courgette sometimes too - use the smallest section on your grater if you can.  I prefer to use the extra lean steak mince as I can't bear to see the fat floating on the top of the sauce as it simmers but that's just a personal preference ;)

Need to work on my photography...but trust me, it tastes better than it looks!

Ingredients
500g lean minced beef
1 onion, peeled & chopped
1 garlic clove, peeled & chopped
Large carrot, peeled & grated
Courgette, peeled & grated
Tin tomatoes
100ml milk
Pinch dried thyme
Bay leaf

Method
Heat some oil to a pan and add the onion, garlic, carrot & courgette.  Cook for a few mins then add the beef mince and stir well, until cooked through (i.e. no more pink bits can be seen).  

If you have a handheld blender, blitz the tomatoes before adding them to the pan as it gives the sauce a smoother consistency.  Add the tomatoes along with the milk, bay leaf and thyme and simmer for 20 minutes.

Meanwhile, boil your spaghetti then drain and mix with a dollop of butter, and grate some Parmesan ready to sprinkle over the top of your assembled dish.