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The Docs Bols! (all your 5-a-day in one)

The Docs Bols! (all your 5-a-day in one)

We have a new guest post! Let’s just call him the Dr! The lovely Dr :-)  He’s just like a real doctor – if you phone him for an appointment on a Tuesday morning you’ve no chance! I’ve even let the Dr write all this – sorry if you can’t read his handwriting!

The Docs Bols! (all your 5-a-day in one) This is an easy Spag bol that has all your 5-a-day included! (Sneaky too –  the kids will never tell there are hidden veggies! RESULT!)  It’s one of those things you can make while you’re popping in and out of the kitchen; perfect for those evenings when you’ve got to feed everyone but there’s a thousand other things to do. The Bol will keep in the fridge for a good week after cooking (and a month in the freezer) so you can make it in advance.  Don’t just serve with spaghetti either – it’s great on a baked potato or just a slice of crusty buttered bread.

You can jazz this up with with all sorts of things – garlic if you like it (but don’t tell the Italians!), mushrooms give it a nice twist.  If you want to get really fancy a couple of anchovies or even some chopped chicken livers (really) can turn it into a fancy-Dan treat.    You can even turn it into a chilli-con-carne by lobbing in a tin of kidney beans and a teaspoon or two of chilli powder.  Go for you life.

The Docs Bols! (all your 5-a-day in one)

Ingredients

Serves 6 (4 if you’re hungry)

  • 1 large Leek, trimmed
  • 2 sticks celery, washed
  • 2 Brown onions, peeled
  • 2 large Carrots, peeled
  • 1 Tablespoon Oil
  • 400g Lean Minced Beef
  • 1 -2 Tablespoons dried oregano or mixed herbs
  • 1 -2 Tablespoons Worcestershire Sauce
  • 2 Tins Chopped Tomatoes
  • 2 stock Pots or cubes (Beef or Vegetable, or one of each)
  • 1/2 Tube Tomato Puree
  • Black Pepper

Preparation Method

  1. Chop all the white and green stuff as small as you can be bothered (the smaller you go the less the kids will spot it!)
  2. Grate all the orange stuff and if you haven’t got time to grate it…….. take a  long hard look at yourself!
  3. In  a large frying pan, fry the veggies in 1 tablespoon olive oil – fry on a medium to high heat, until the noise changes from hissing (just boiling) to fizzing and popping (actual frying with most of the water gone).  Stir it about a bit, and leave it a bit, let it do it’s thing.
  4. Meat in, mash it up, so there are no big lumps. Add the oregano or mixed herbs and worcestershire sauce
  5. Fry, fry, fry until it’s all gone brown, some of the meat and veg might go a little bit burndy, this is a good thing!  Again – stir it a bit, leave it a bit – don’t get too obsessive with it!
  6. Add the 2 stock pots (or cubes) and the tommy puree – give it a bit of a jiggle (or draw a face!)
  7. Next add the 2 tins of chopped tomatoes, rinse both tins with 1/2 tin of water and add that too.
  8. Bubble, bubble, low heat , minimum 20 minutes, or as long as you like!  If it’s too thick add a bit of water (out of the kettle is easiest – and it’s usually warm). If it’s too runny, simmer it a bit and it will thicken up.
  9. Season to taste. Serve with your pasta of choice
  10. And live a little – go wild with the Parmesan! Delicious

That’s it! Enjoy and tuck in with spaghetti or pasta of choice ……

 

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Comments

victoria says:
This looks fab, great way to add those veggies into one meal! x
Karen says:
Love the instructions very funny. When my 2 boys were younger they didn't like mushrooms, ( they still don't in their 30's now) I would put mushrooms and peppers in a food processor and then add them to different dishes. All those flavours without them knowing.
Mandy says:
Got to love a good sneaky veg recipe! Thanks for sharing with #CookBlogShare X
Corina says:
What a lovely recipe! It's always good to try and add as much veg as you can into a bolognaise.
tim says:
Change yukky beef mince to quorn job done X