If you have kids, I’m sure you eat some sort of spaghetti bolognese every week. I know that we do! It’s just so easy, it’s filling, kids love it and you can sneak all kinds of vegetables in the sauce as well. As my kids have grown bigger (they’re 9), I don’t need to hide veggies in their food anymore. They eat them voluntarily. So the secret ingredient in this minced beef sauce is something other than vegetables! It’s hazelnuts! Yes, hazelnuts in your ordinary spabolo makes it a really delicious meal.
We never buy pasta anymore and haven’t for a few years. It was never a conscious decision, it just ended up being that way. My kids are not low carbers (but they are slow carber or even lower carbers) and they eat both rye bread, potatoes and rice but at some point we just stopped buying pasta. When we have bolognese, the kids are happy with veggie spaghetti that I make with my julienne. In the beginning they didn’t like zucchini spaghetti but preferred carrot. Now I usually mix the two. I like that one is chewier than the other.
SERVES 4 (+ A FEW LUNCHES IN THE FOLLOWING DAYS)
- 30g butter
- 1 large onion, finely choppedstort løg, finthakket
- 2 cloves of garlic
- 100g hazel nuts (ground to hazelnut flour or roughly chopped)
- 800g ground beef
- 100-150g bacon (diced)
- 6-800 ml pureed tomatoes
- 1 handful of fresh herbs (oregano, basil, thyme..), finely chopped
- 1 dl heavy cream
- ½ dl red balsamic vinegar
- salt and freshly grounded pepper
2. Add bacon and hazel nuts and stir fry together with onion and garlic.
3. Now the meat. Brown the meat in the same pot and when the meat is completely browned, add the rest of the ingredients. Mix well. Let the sauce simmer for 20-30 minutes. Add extra cream or water if you feel the sauce becomes too dry.
4. Add salt and pepper to your liking and serve with your choice of spaghetti and some grated cheese (try an aged parmesan) or pesto on top.