Of the four P’s (pasta, pancakes, potatoes and pizza), pasta is the favourite one in our house. That is why the sauce with invisible vegetables makes it on the menu almost every week. Sometimes we add meat, I prefer chicken or minced meat, but often we prepare it without meat and they love it just as much. The secret to this recipe? A grater!

One onion
One or two cloves of garlic
One carrot
One courgette
One tin of diced tomatoes
Pepper and salt
Grated cheese

300 g minced meat or 300 g chicken fillet (thigh)

For the vegetables to be invisible in the sauce, it is best to grate them. Take a grater and grate the courgette and carrot.
Finely chop the onion and peel and press the garlic. Lightly fry in a pan. Add the courgette and carrot. As soon as the carrot pieces have softened, add the tin of diced tomatoes. If you opted for the non-vegetarian variety, then this is the time to start frying the meat. I prefer tinned tomatoes as they are already peeled, hence very convenient, but also because they really are very tasty. The ripe tomato flavour really comes to the fore in this sauce. If you want the sauce to have a stronger tomato flavour, add a spoonful of tomato paste before adding the tinned tomatoes.

Now that everything’s in the pan, put a lid on it and let it simmer. In the meantime, boil the pasta. Personally I love penne or rigatoni, but my children prefer ‘strings’. As soon as the pasta is ready you can sit down to eat. Top with some grated cheese.

How do you hide vegetables for your children? Share your tips below.

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