In Year 5, we learned about food hygiene and how to safely prepare different vegetables including onion, garlic, courgette, pepper, mushroom, celery and carrot. These vegetables were then added to a pan – carrots and celery first, then onion and garlic, followed by peppers, then courgette and finally the mushrooms. then where they were sautéed in olive oil. We added chopped tomatoes, tomato puree and a small amount of beef stock and then blended it to make a smooth sauce. We added this sauce to browned mince and cooked it for another 20 minutes. We mixed it with spaghetti and enjoyed!
