Singapore is full of kid-friendly restaurants and cafes for a nice treat, but we’re on a mission to teach our children how easy – and important – it is to cook at home too. We can’t think of any child who’s turned away a bowl of spaghetti with a delicious sauce, and if they’ve helped to make the sauce themselves, they love slurping it up even more! Good-quality sausages are the star ingredient in this simple sauce, and all the chopping is done in a food processor, so it’s super-quick to prepare and lets the chopping blade take all the strain, not little fingers and thumbs. Serve the ragu on its own, with spaghetti or penne, flatbreads, rice or a garden salad (even better if you’re growing your own salad greens with the kids too!). Freeze any leftovers for another day – it’s perfect in lasagne.
1 small red onion
1 stick of celery
1 x 6 pack of sausages
1 tsp fennel seeds
1 clove garlic
1 tin tomatoes
A handful of basil or flat-leaf parsley
grated Parmesan, to serve
Takes 35 minutes
1. Show the kids how to peel the onion and top and tail the carrot and celery. Peel the carrot and chop all the vegetables roughly. Bung them in your food processor with the sausages, squeezed out of their skins, plus the fennel seeds. Pulse to combine and finely chop all the veggies and sausage meat.
2. Put a couple of glugs of rapeseed oil into a pan and add the sausage mix, crush in the garlic (kids find this easiest using a crusher as they don’t need to peel the clove which can be fiddly for little fingers). Add the tinned tomatoes and get the kids to give everything a good stir.
3. Simmer for 25 minutes. Get the kids to rip over a little basil or parsley (or snip it over with kitchen scissors) and to grate over a little Parmesan, then serve.
Like this story? Here’s more we think you’ll enjoy!
Photography courtesy of Emily Kerrigan.