Ultimate spaghetti bolognese with ciabatta crumb
Vegetable loaded spaghetti bolognese
Serves
4 - 6
Prep Time
10 mins
Cook Time
40 mins
Mince is a Kiwi favourite – it’s tasty, versatile and affordable. Bolognese is a dish that can be incredibly delicious if it’s done well. The crumb adds a delicious texture – and if you do make it, there won’t be any left at the end, that’s a promise.
Mince is a Kiwi favourite – it’s tasty, versatile and affordable. Bolognese is a dish that can be incredibly delicious if it’s done well. The crumb adds a delicious texture – and if you do make it, there won’t be any left at the end, that’s a promise.
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ShareIngredients
600g Quality Mark beef mince
2 Tbsp olive oil
1 onion
chopped4 garlic cloves
chopped3 Tbsp tomato paste
½ cup red wine
400g chopped tomatoes
2 tsp brown sugar
250g button mushrooms
sliced1 tsp dried oregano
2 cups beef stock
1 cup baby spinach
1 large courgette
grated½ cup fresh chopped oregano
1 Tbsp olive oil
⅓ loaf ciabatta breadi
crumbed1 Tbsp chopped fresh rosemary
A pinch of salt
spaghetti pasta
50g Parmesan cheese
shaved or gratedsmall handful of parsley
Method
Heat the oil in a large heavy-based pan over a high heat. Add the mince in batches and brown. Drain the mince and set aside in a bowl.
Heat another tablespoon of oil in the same pan over a medium heat. Add the onion and garlic and cook until soft.
Increase the heat, add the tomato paste and stir for 3 minutes until it changes to a darker red colour. If using, add the red wine and let it bubble up for 30 seconds.
Add the tomatoes, sugar, mushrooms, dried oregano, stock and the mince.
Simmer for about 30 minutes or until the sauce has reduced to your liking.
Add the spinach, courgette and fresh oregano (try rubbing it in your hands first to release the oils) and simmer for a few minutes until the excess liquid has evaporated. Taste and season with salt and pepper.
Serve over al dente spaghetti and sprinkle with parmesan, the ciabatta crumb and parsley.
Heat the oil in a frying pan over a medium-high heat.
Add the crumbs and rosemary and cook, stirring, for about 5-10 minutes until the crumbs are crunchy and golden on the outside.
Season and set aside.
Nutrition Information per Serving (541g)
This nutrition analysis is based on 6 serves with 125g cooked spaghetti per serve.
