We’re nearing the end of the school half-term holidays. It’s been a lovely week of movies (Mr Peabody and Sherman in 3D at the cinema and Cloudy with a Chance of Meatballs 2 on DVD, both of which get a big thumbs up from my girls), baking (my eight-year-old Jess created a superb Victoria sponge with her very own recipe mango buttercream topping, while Mia elected to make double chocolate chip cookies although Mummy did most of the work), library outings, times tables testing, story writing, soft toy safaris, Sir Frances Drake research, and dance shows.

Jess and Mia have been rehearsing for months and months for their big dance show with the Susan Hill School of Dancing. This finally culminated in much-anticipated performances at the end of the half term break at the Forum Theatre in Bath. The girls and their friends had a day of dress rehearsals on Thursday, followed by matinée and evening shows on Friday and Saturday. I helped out back stage on the Thursday and Friday, which was great fun but truly exhausting. I thought being responsible for two children was full on, but looking after a group of 13 five-year-old girls was something else, and not to be repeated too quickly!

Sadly, Jess was forced to miss her Saturday performances as she fell ill with a bug – she was absolutely gutted, but at least she got to dance on the Friday. Unfortunately I didn’t get to see her as I was back stage, although friends who were in the audience tell me she danced beautifully. So this weekend, poor old Jessie has spent most of the weekend on the sofa under a duvet. She’s off her food – always a sure-fire sign she’s unwell – although I have succeeded in tempting her with a little fresh melon and chicken soup with rice. I’ll post the recipe for the soup very soon.

Earlier in half-term week my mission had been to feed my two ballerinas with lots of nourishing food to keep their energy levels up for all that dancing. And so the obvious dinner after their gruelling Thursday of dress rehearsals had to be their all-time favourite, spaghetti Bolognese.

Spaghetti Bolognese has been both of their favourite meals since they were old enough to pick up a fork and spoon. Whenever I make it, I always make sure there’s some left over to go in the freezer for an easy supper another day.

Everyone has their own Bolognese recipe. Mine varies depending on what I have in the house.

Sometimes mine will have a drop of red wine in there, and sometimes it won’t. Sometimes there will be peppers or mushrooms (much to Jessie’s dismay as she’ll have to pick them out), or perhaps some smoked bacon. If I have a Parmesan rind lurking in the fridge, I’ll chuck that in during the cooking to give it a scrumptious flavour boost. I don’t always add caraway seeds, but I thought I would this time so I can enter it into this month’s Spice Trail challenge, which has caraway as its theme. I think the caraway adds a lovely intense and slightly sweet flavour to the Bolognese, and I quite often use it in casseroles and other slow-cooked meat dishes.

Bolognese sauce

1 tbsp olive oil
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, peeled and chopped
500g minced beef
400g tin chopped tomatoes
beef stock cube or pot
½ tsp caraway seeds
dash Worcestershire sauce
Parmesan rind (optional)
salt and pepper

Heat the oil in a large saucepan and gently fry the chopped onions, carrots and celery until soft – around five minutes. Add the garlic and fry for a couple more minutes before adding the minced beef. Stir to break up any lumps and cook for two to three minutes until browned.

Pour in the chopped tomatoes. Half fill the tomato tin with hot water and pour into the pan. Sprinkle in the beef stock cube, or ‘plop’ in the stock pot. Add the caraway seeds, a dash of Worcestershire sauce and the Parmesan rind if you happen to have one left over.

Give it all a good stir and allow to simmer for half an hour or so. If it starts to look dry, add a little more water. Before serving, give it a taste and add a little salt and pepper if needed, and remove the Parmesan rind if used.

Serve with pasta, ideally spaghetti, and a grating of fresh Parmesan cheese on top.

I’m adding this Bolognese to February’s Spice Trail, hosted by yours truly, as it features caraway seeds.

I am also sharing this with February’s Family Foodies, hosted by Eat Your Veg and me, which this month has a Love theme. Spaghetti Bolognese is definitely a dish cooked with love for my loved ones, big and small.