Family Fave Spaghetti Bolognese with Smuggled Vegetables, Parmesan & Basil
- Prep time: 30 minutes
- Calories: 620
- 1 75g Pack of Baby Spinach
- 180 g of Spaghetti #5
- 1 of Carrot
- 1 of Brown Onion
- 2 of Garlic Clove
- 1 350g Pack of Lampomodoro (Passata)
- 1 Small Bunch of Basil
- 100 g of Baby Zucchini
- 200 g of Beef Mince
- 1⁄4 Cup of Red Wine
- 20 g of Parmesan (Shaved)
- 3 Tbsp of Tomato Paste
Prepare Ingredients:If using a food processor, peel and roughly chop onion, garlic and carrot. Trim zucchini and cut in half lengthwise, removing seeds, and roughly chop. Pick basil leaves, discarding stems. Put a large pot of salted water on to boil for cooking spaghetti in step 5.
Process Vegetables:Add 3⁄4 of the chopped onion (you will have some leftover), garlic, carrot, a large handful of spinach, zucchini and 1⁄2 the basil to food processor and blitz until finely chopped.
Start Bolognese:Heat olive oil (enough to cover base) in a deep sided pan over medium heat. Add processed vegetables and a pinch of salt, and sweat off for 2-3 minutes, until they start to soften. Add tomato paste and cook for a further 2 minutes, until paste darkens in colour.
Finish Bolognese:Add mince, breaking it up with a wooden spoon, and cook until browned. Add red wine and stir well. Cook until almost dry, about 2 minutes. Add passata and bring back to a simmer. Simmer bolognese for 12-15 minutes, stirring occasionally until mince is cooked and sauce has thickened slightly. Season to taste with salt and pepper.
Cook Spaghetti:While bolognese simmers, add spaghetti to the pot of boiling water and cook 7-9 minutes or until al dente. Reserve a little of the pasta cooking water and drain well.
You Plate It:Add drained spaghetti to the pan of bolognese sauce, coating the pasta in the sauce. Divide between bowls and garnish with parmesan and any remaining basil leaves. Enjoy!