Beef & roasted veggie bolognese with garlic pangrattato
Appliance/Function:
Equipment
- 1 Oven tray
- Baking paper
- 1 Large pot
- 1 Large frypan
- 1 Small frypan
Ingredients
Roast veggies
- 250 g pumpkin
- 1 carrot
- 15 ml olive oil
Bolognese
- 1 brown onion
- 4 cloves garlic
- 80 g baby spinach
- 1 zucchini
- 15 ml olive oil
- 500 g beef mince
- 400 g crushed tomatoes
- 2 tsp Italian herbs
- 70 g tomato paste
- 2 tsp honey
Spaghetti
- 250 g spaghetti or gluten-free spaghetti
Pangrattato
- 1 bunch parsley
- 15 ml olive oil
- 30 g panko breadcrumbs or gluten-free breadcrumbs
Instructions
Before you start
- Preheat the oven to 220°C fan bake. Line an oven tray with baking paper. Bring a medium pot of slated hot tap water to a boil.
Cook veggies
- Peel and finely dice 250 g pumpkin and 1 carrot. Put the pumpkin and carrot on the lined tray, drizzle with 15 ml olive oil and season with salt and pepper. Roast for 15-20 minutes, or until tender.
Start bolognese
- Peel and finely dice 1 brown onion. Peel and mince 4 cloves garlic. Roughly chop 80 g baby spinach. Grate 1 zucchini. Heat 15 ml olive oil in a medium-deep frypan over medium-high heat. Cook the onion and half of the garlic, stirring, for 1-2 minutes, or until softened. Add 500 g beef mince, and cook for 3-4 minutes, breaking up the lumps with a spoon, until browned.
Finish bolognese
- Then add the zucchini, 400 g crushed tomatoes, 2 tsp Italian herbs, 70 g tomato paste, 2 tsp honey, and 60ml or ¼ cup of water to the mixture. Reduce the heat to medium and cook, covered, for 10 minutes. When there are 2 minutes of cooking time remaining, stir through the spinach.
Cook spaghetti
- Meanwhile, add 250 g spaghetti to the pot of boiling water. Cook according to packet directions, or until al dente. Drain.
Make pangrattato
- Finely chop 1 bunch parsley, including the stems. Heat 15 ml olive oil in a small frypan over medium heat. Add the remaining garlic and cook, stirring, for 30 seconds or until fragrant. Add 30 g panko breadcrumbs and cook, stirring, for 1-2 mins until golden. Stir in the parsley and season with salt and pepper. Remove from the pan.
To finish
- Add the spaghetti and roasted vegetables to the bolognese and gently stir to combine. Season with salt and pepper to taste.
To serve
- Divide the beef and roasted veggie bolognese between plates and sprinkle with the garlic pangrattato.
Nutrition
Calories: 530kcal | Carbohydrates: 75g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 371mg | Potassium: 1465mg | Fiber: 8g | Sugar: 14g | Calcium: 162mg | Iron: 8mg