Quick stix bolognese

You'll need a vegetable spiraliser to make the 'veggie spaghetti' for this one. You can buy them at kitchenware stores.

INGREDIENTS

1 tablespoon olive oil

1 garlic clove, crushed

500g minced beef

350ml tomato passata

salt

200g spaghetti

parmesan, grated, to serve

INGREDIENTS FOR ADULTS

1/4 teaspoon chilli flakes

freshly ground black pepper

flat-leaf parsley, chopped, to serve

VEGGIE SPAGHETTI

1 zucchini

1 carrot

METHOD

Heat a non-stick frying pan over a medium heat. Add the olive oil and garlic and gently cook for about 1 minute, stirring constantly. Add the minced beef and cook, stirring to break it up, for about 5 minutes, or until brown.

Pour in the passata, season with salt and stir well. Cover and simmer for 15 minutes, adding a little water if needed to keep it moist.

DISH ONE

While the sauce is simmering, bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions.

To serve, top the pasta with some bolognese sauce and scatter over some parmesan.

DISH TWO

While the bolognese is cooking, prepare the veggie spaghetti for adults. Using a vegetable spiraliser, turn the zucchini and carrot into spaghetti. Microwave on high for 2 minutes, or until just tender.

To the remaining bolognese, add the chilli flakes and pepper. Top the steamed veggie spaghetti with the sauce, some grated parmesan and freshly chopped parsley.

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