Spaghetti bolognese with parmigiano reggiano
Bolognese with extra vegetables
Serves
6
Prep Time
20 mins
Cook Time
25 mins
Spaghetti Bolognese is a super simple meal and this recipe adds a delicious twist to this family favourite. Extra vegetables in the tomato sauce is a great way to get extra vege into your kids.
Spaghetti Bolognese is a super simple meal and this recipe adds a delicious twist to this family favourite. Extra vegetables in the tomato sauce is a great way to get extra vege into your kids.
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ShareIngredients
500g Quality Mark beef mincei
500g pork mince
2 Tbsp olive oil
1 red onion
finely diced2 garlic cloves
finely chopped1/2 tsp grated fresh ginger
1 tsp paprika
1 Tbsp honey
400g chopped tomatoes
a pinch of salt
a pinch of black pepper
500g jar tomato pasta sauce
1 carrots
grated200g button mushrooms
sliced400g chopped tomatoes
400g spaghetti pasta
1/2 cup sour cream
1/2 cup basil leaves
shaved parmigiano reggiano
Method
In a large frying pan bring to a simmer the pasta sauce.
Once heated stir in the carrot, ginger, mushrooms and 1 can of tinned tomatoes.
Leave this to gently simmer for a further 20 minutes while you make the pasta.
In a large stockpot bring salted water to the boil.
Once rapidly boiling add the pasta, cook until al-dente.
Drain water and sprinkle with a little olive oil so the pasta doesn’t stick.
In a frying pan add a little oil and sweat the onion, when soft then add garlic, ginger, paprika and the honey cook for 3 minutes then add both minces.
Brown well.
Add 1 can tomatoes and ½ cup of the pasta sauce, if the mixture is too thick add more pasta sauce as required.
At the last minute add the al-dente pasta to the sauce, serve onto the plate and add a large spoonful of mince sauce, put a dollop of sour cream on top, sprinkle with cheese and top with basil.
