Spaghetti Bolognese

L tried this for the first time on New Year's Eve and he loved it.  My husband loved it too!  The recipe came from Annabel Karmel's Top 100 Baby Purees. 












1 1/2 tbsp vegetable oil (or olive oil), divided
1 clove garlic, crushed
1/2 cup chopped onion
1 medium carrot, peeled and grated
3/4 cup button mushrooms, wiped and sliced
5 oz lean ground beef
1/2 cup canned crushed tomatoes
1 cup chicken stock
A few drops of Worcestershire sauce
Pinch of brown sugar
1 bay leaf
2 ounces spaghetti

Heat 1 tbsp of the oil in a saucepan and saute the garlic and onion for 2 minutes.  Add the grated carrot and saute for 2 minutes more.  Pour in the remaining oil and saute the mushrooms for about 3 minutes.

Meanwhile, saute the ground beef in a frying pan until browned, then add to the vegetables together with the tomatoes, stock, Worcestershire sauce, sugar, and bay leaf.  Cover the saucepan and simmer for about 15 minutes; remove bay leaf.  Cook the spaghetti according to the package instructions.

Puree the cooked meat using a handheld electric blender for a smoother texture, if necessary.  Chop up the spaghetti in short lengths and stir into the Bolognese sauce.

I doubled this recipe and froze individual portions.  It goes great with steamed broccoli or peas and carrots.