Ultimate Spaghetti Bolognese with Ciabatta Crumb
Spag Bol Recipe with Plenty of Vegetables
4 - 6
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.
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600g Quality Mark beef mince
2 tbsp olive oil
1 chopped onion
4 chopped garlic cloves
3 tbsp tomato paste
1/2 cup red wine
400g can chopped canned tomatoes
2 tsp brown sugar
250g button mushrooms
1 tsp dried oregano
2 cups beef stock
1 cup baby spinach
1 cup grated courgette
1/2 cup fresh chopped oregano
1 tbsp olive oil
1/3 loaf crumbed ciabatta bread
1 tbsp chopped fresh rosemary
A pinch of salt
To Make Blognese
To Make Ciabatta Crumb
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.
Nutrition Information per Serving (622g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)