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Ultimate spaghetti bolognese with ciabatta crumb

Vegetable loaded spaghetti bolognese

4 - 6

Serves

10 mins

Prep Time

40 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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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Ingredients

Bolognese

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600g Quality Mark beef mince

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2 Tbsp olive oil

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1 onion

chopped

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4 garlic cloves

chopped

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3 Tbsp tomato paste

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½ cup red wine

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400g chopped tomatoes

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2 tsp brown sugar

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250g button mushrooms

sliced

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1 tsp dried oregano

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2 cups beef stock

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1 cup baby spinach

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1 large courgette

grated

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½ cup fresh chopped oregano

Ciabatta Crumb

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1 Tbsp olive oil

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⅓ loaf ciabatta bread

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crumbed

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1 Tbsp chopped fresh rosemary

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A pinch of salt

To Serve

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spaghetti pasta

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50g Parmesan cheese

shaved or grated

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small handful of parsley

Method

To Make Bolognese

To Make Ciabatta Crumb

1

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.

2

Heat another tablespoon of oil in the same pan over a medium heat. Add the onion and garlic and cook until soft.

3

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.

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4

Add the tomatoes, sugar, mushrooms, dried oregano, stock and the mince.

5

Simmer for about 30 minutes or until the sauce has reduced to your liking.

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6

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.

7

Serve over al dente spaghetti and sprinkle with parmesan, the ciabatta crumb and parsley.

Nutrition Information per Serving (541g)

This nutrition analysis is based on 6 serves with 125g cooked spaghetti per serve.

Energy

3345kJ (799 kcal)

Protein

45.9g

Total Fat

16.8g

Saturated Fat

5.3g

Carbs

104.2g

Dietary Fibre

12.1g

Sodium

588mg

Iron

5.2mg

Zinc

6.3mg

Vitamin B12

1.0µg