One-pan Spaghetti Bolognese
Author: Melanie Koch

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings people

Appliance/Function:

• Combi Steam Oven

• Induction cooktop

Peel and grate or finely dice 2 carrot. Peel and finely slice 2 brown onion. Finely slice 2 celery stick. Peel and mince 2 cloves garlic. Roughly chop 200 g bacon.

Heat 1 tbsp olive oil on level 6 on your induction cooktop in a deep oven-proof induction pot or pan. Sauté the carrot, onion, celery, garlic and bacon for 5 minutes, until softened and lightly golden. Add 500 g beef mince and cook until browned, breaking it up as it cooks. Increase heat to level 8, then add ½ cup red wine and stir through for 1 minute. Then add 1 cup beef stock, ¼ cup tomato paste, 800 g cherry tomatoes, 1 tsp dried oregano, 1 tsp dried basil and season with salt and pepper.

Add 400 g spaghetti pasta and submerge as much as possible in the sauce, ensuring it's mostly covered. Place on shelf level 1 of your compact combi steam oven or shelf level 2 in your full combi steam oven. Cook in the preheated combi steam oven for 25 minutes. Halfway through cooking, gently stir through half of the parmesan, and check the liquid, if it looks a little dry, add up to 1 cup beef stock.

Gently stir, then divide the spaghetti bolognese between plates. Serve topped with 50 g grated parmesan and 1 bunch fresh basil if using.