Healthy Spaghetti Bolognaise evaluation

What did I do well
Before cooking: Got all ingredients prepared before last minute, remembered to cook and prepare spaghetti beforehand.
During cooking: Kept work space fairly tidy, followed the steps on my work plan, managed time well.
After cooking: Cleaned up workspace fairly well, packed away food in container fairly quickly (with the help of amazing Ms Bolger)

What didnt go so well
Before - Overcooked pasta a little bit, didn't pack enough veggies
During - Did REALLY badly at cutting up the vegetables, added a bit too much tomato paste and the flavour was too rich, stove kept turning itself off so possibly undercooked/didnt let simmer long enough
After - Forgot to wear apron when washing up, spilt sauce all over my clean white shirt :(

What would I do different:
Before - Go to nice local market to get ingredients instead of shopping centre, cook pasta better and maybe get a wholemeal/colored pasta
During - Use better method to cut up veggies, keep the sauce cooking a bit longer, add some more vegetables maybe.
After - Use apron when washing up, spent more time on my evaluation(lol), bring a better take-home container.

Overall it was a very fun dish to cook, and even more fun to eat YUMMY! Turned out pretty well in my opinion, but of course it was not as great as our demonstration. I could definitely improve and do many things better but I am still satisfied with my dish, and now I hope my family are too :-).

Healthy and nutritious Spaghetti Bolognaise

Today in class we got to see Ms Bolger make a delicious Spaghetti Bolognaise with a healthy twist adding some great veggies! Excited to try my best at making it on Tueday 18th, although I'm sure mine won't be close to as delicious :-) Work plan is below:

Name:          Connor Machell                             

Country:          Italy                                                     Product: Healthy Spaghetti Bolognaise

Requirements from home: Any take home containers etc required

Ingredients	Quantity required	Utensils
Onions Mushrooms/Fresh tomatoes Extra lean mince Spaghetti/Other pasta (wholemeal or coloured, prepare at home) Bottle of tomato paste (low salt) Carrots Garlic Zucchini Capsicum Can of crushed tomatoes Salt + Pepper Dried herbs		LARGE Take-home container for spaghetti Stirring spoon Pot/frying pan Electric stove Oils
Procedure to follow
Preparation to be COMPLETED at home before class Cook Spaghetti
Skills/preparation to be DEMONSTRATED in class Peeling and chopping vegetables
Method
Cut top and tail off garlic, then bash with back of knife.
Peel off skin and roughly chop garlic
Add small amount of oil to pan just to stop sticking
Simmer garlic in pan and then add mince, use spoon to break up and stir mince/garlic
Top and tail off onions. Cut through one layer then peel off skin. Chop onions and add to pot.
Grate carrots and zucchini then add to pot.
Chop tomatoes and/or mushrooms; add fresh + canned tomatoes to pot.
Add tomato paste. If sauce is too thick add as much water as needed.
Add lid to pot and let simmer while cleaning up work place
Mix sauce with pasta, serve and enjoy! :-)