An easy healthy Bolognese sauce that you can make with a teething baby and a pasta recipe to go along with it! The Dulse flakes add a good hit of iodine for toddlers and you can’t really taste the difference – as the story goes -Try them, you will see! The recipe is reasonably flexible and you can add more or less vegetables as needed as long as the vegetable content does not exceed the meat content – I thank my mother-in-law for this trick!
You will need the Philips Noodle and Pasta maker or equivalent for the pasta, as well as a juicer or blender. A food processor that mulches/blends and grates is also recommended – they might be the ‘big guns’ but clean up is fast between the dishwasher and hand washing!


Ingredients (serves 6)

  • 500g Spinach
  • 250g Quinoa Flour
  • 250g Wholemeal Spelt Flour
  • 2 Eggs
  • 1-2 Onion(s)
  • 2 cloves Garlic
  • 5 Bacon trim rashers (or diced bacon)
  • 500g Mince (I used beef)
  • 5 Regular Mushrooms
  • 2 Medium Carrots
  • 1 Large Zuchinni
  • 1 tbsp Dulse Flakes (or other seaweed)
  • 1 tbsp Mixed Italian Herbs
  • 2 cans Crushed or Diced Tomatoes (800g)
  • 1 bottle Tomato Passata (700g)
  • 1 tbsp Oil (I use coconut)
  • 1 bag Parmesan cheese (to garnish)

Method

  1. Make Pasta: Set up the Phillips Noodle and Pasta Maker with the spaghetti disk. Add Quinoa and Spelt flours into the drum. Juice the Spinach and put the juice into the fridge for freshness until needed.
  2. Make Sauce: Cut the skin of the onion(s) and halve, peel garlic. Place onion and garlic into food processor and mulch. Heat pan add oil, then add garlic and onion to the pan and brown.
  3. Dice bacon if you did not purchase diced bacon. Add to pan. Add mince to pan and cook until brown.
  4. Place mushrooms into food processor and mulch. Add on the grater disk if you have one and process the carrots and zucchini through (cut tops and tails of first and halve if needed for the size of your chute). Add to pan with the herbs, cans of tomatoes, passata and dulse. Leave to simmer and reduce - you can either add water, put the lid on or leave the lid off depending on your preferences! You can also add salt and pepper to taste. Bring to a simmer.
  5. Make Pasta: Crack the two eggs into the supplied Phillips Noodle and Pasta Maker liquid cup, top with the spinach juice. As Quinoa can require more liquid than wheat, I topped the liquid cup up to the top (more than the recommended 190ml). Whisk eggs and spinach juice together, add water if you do not have enough spinach juice. (you may need to transfer it to another jug so as not to make a massive mess)
  6. Boil water and place in saucepan on stove. Set the pasta maker to 15min/2 cups, start and then add liquid. Following instructions wait for the pasta to extrude to the length you want then cut. When extruded place in the boiling water and cook (4-6 minutes)
  7. Serve with Parmesan cheese, pepper, fresh herbs or by itself if your day has been crazy!

Notes... If you do not have a juicer for the spinach juice, place the spinach with a splash of water into your blender and blend then strain, you can always add a little more water if necessary!
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