Spaghetti bolognese with vegetables

Practicooking. The kitchen as a meeting point

Preparation: 1h 20min

Diners: 3 people

Difficulty: Medium

Age: 8-10 years

Pasta with bolognese sauce is a very typical children’s dish. Learn to cook like a true Italian chef with this recipe from Practicooking, a Fundación MAPFRE and Fundación Dani García initiative to encourage health cooking and bring back the pleasure of getting together around the stove as a family.


¿Eres alérgico a los huevos?


¿Eres alérgico a los lacteos?


¿Eres alérgico al gluten?

Ingredients and preparation

For the ground meat bolognese:

• 100g of carrots
• 270g of onion
• 100g of zucchini
• 100g of celery
• 24g of finely chopped garlic
• 60g of mild olive oil
• 12g of fine salt
• 6g of sweet paprika
• 2 bay leaves
• 1.5g of ground black pepper
• 2 cans of tomato (660g)
• 500g of chopped chicken
• 500g of ground pork

  1. Heat up the oil in a low saucepan and lightly fry the finely chopped garlic without letting it burn.
  2. Add the onion and then the carrots, zucchini and celery shortly after (grating all the vegetables), Add the bay leaves and fry the vegetables until cooked.
  3. Season the meat with salt and pepper and brown in a frying pan. Once browned, add the meat to the saucepan with the vegetables.
  4. Add paprika and stir a few times so that the meat cooks through.
  5. Add the tomato sauce and let the mixture cook over a medium heat for 5 minutes.
  6. Once ready, let it cool down and leave to one side until you will be using it.

*Makes 1400g of ground meat bolognese

For the pasta:

• 180g of spaghetti
• 240g of bolognese
• 20g of grated parmesan cheese

  1. Boil water with a pinch of salt.
  2. Once the water has come to the boil, add the pasta and let it cook for approximately 8 minutes.
  3. Once the spaghetti is cooked, drain well and mix with the bolognese.
  4. Preheat the oven to 180 degrees and put the pasta in an oven dish, grate parmesan cheese on top and grill for about 3-5 minutes until nicely browned.

Final touches and presentation

  1. Serve in bowls and garnish with basil leaves.