I had a great time recently at the launch of the Humble Helpers programme in Enniskillen and I’m delighted to be an ambassador for this great initiative.
The programme is designed to educate children on a number of important modern topics – as well as giving them the opportunity to raise funds for their schools and other important causes around the globe, the programme was met with huge enthusiasm by all who attended!
Fermanagh company Quintess Denta Ltd based in Irvinestown and led by their CEO James Hamill launched this fantastic programme.
At the launch James introduced the hero of the hour: the Humble Brush – a unique toothbrush made of 100% biodegradable, panda-friendly Moso bamboo – which helps makes the Humble Brush as kind to the planet as it is to your teeth!
As an ambassador for this programme I was delighted to provide some tasty and more importantly, healthy recipes which I know children will find delicious. I have shared a Pasta Ragu sauce below.
The whole launch was very informative and Enda Harte Sales & IT Development Manager from Humble Brush who designed the project, explained how the programme would work in local schools. Running over four weeks, pupils would be introduced to a number of important topics incorporating Charity, Oral Health, Healthy Eating and the Environment.
Using the information, children would then have the opportunity to sell the Humble Brush to their friends and family – with all profits going back to help their schools or their nominated Charity. As always, for each brush sold Humble Brush will donate a free brush to the Humble Smile Foundation for its projects across the world.
There to explain a little more about what those donated Humble Brushes would help achieve was Dr. Darren Weiss, President of the Humble Smile Foundation who had flown in from Israel for the launch.
Darren spoke about the extraordinary work the organisation carries out around the world – amazing the audience by telling them how some people in the world’s poorest areas had never even heard of a dentist before and provided the audience with visual images of the projects his organisation is supporting.
RAGU SAUCE AND PASTA
1 tbsp rapeseed oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
225g button mushrooms, sliced
100g rindless pieces of smoked streaky bacon, finely chopped
350g lean minced beef (quality assured)
1 tbsp tomato purée
400g cans chopped tomatoes
300ml beef stock (low salt kallo)
1tbsp chopped fresh basil
freshly ground black pepper
Heat the butter and oil in a large sauté pan with a lid until sizzling.
Add the onion, carrots, celery, garlic, mushrooms and bacon and sauté over a medium heat for 10 minutes until the vegetables have softened and everything is lightly browned, stirring frequently.
Add the minced beef to the pan, reduce the heat and cook gently for 10 minutes until well browned, stirring to break up any lumps with a wooden spoon.
Stir in the tomato purée, canned tomatoes and half of the stock and bring to the boil, stirring to combine.
Reduce the heat under the pan, half cover with the lid and simmer very gently for about 2 hours or until the meat is meltingly tender, stirring occasionally and adding a little more of the remaining stock as it becomes absorbed.
Add basil to the sauce and mix well to combine, then simmer uncovered for another 30 minutes until the bolognese sauce is well reduced and thickened, stirring frequently.
Season with ground black pepper.
Serve with pasta.
Energy 236 kcals
Source of Fibre