Ultimate Spaghetti Bolognese

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Ultimate Spaghetti Bolognese

Serves: 6 Time: 01:00 Skill:
Recipe from NZ Beef and Lamb
  • 600g Greenlea Beef mince
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • ½ cup dry red wine (optional)
  • 400g can chopped tomatoes
  • 2 teaspoons brown sugar
  • 250g brown button mushrooms, chopped
  • 1 teaspoon dried oregano
  • 2 cups Campbell’s Real Stock Salt Reduced Beef
  • 1 cup fresh spinach, chopped
  • 1 cup courgette, grated
  • ½ cup oregano, chopped fresh
Ciabatta crumb
  • 1 tablespoon oil
  • 1/3 loaf ciabatta (or any toast bread), processed to a very coarse crumb
  • 1 tablespoon chopped fresh rosemary
  • Pinch of salt for seasoning
Ultimate Spaghetti Bolognese With Ciabatta Crumb 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.
To serve
  1. Hot cooked spaghetti
  2. Grated parmesan
  3. Chopped parsley
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, oregano (try rubbing it in your hands first to release the oils), 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 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.
To Make the Ciabatta crumb
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.
TIPS
  1. Leftover mince is delicious warmed up on toast and grilled with a little cheese for a quick meal the next day. The flavours intensify overnight.
  2. The courgette and spinach make this a complete meal and the kids won’t even notice the grated veges in there.
  3. Frying the tomato paste first reduces its bitterness and enhances the flavour.
  4. Try adding a cup of grated carrot for extra flavour and fibre.
  5. Try any other herbs you have around such as thyme or sage in the crumb if you don’t have rosemary.
  6. You can use smaller pasta such as penne if you don’t want the mess of spaghetti at the dinner table – easier for the little ones to eat (although not as fun!).
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