2017-08-21
Spaghetti Bolognese with Parmigiano Reggiano
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Spaghetti Bolognese with Parmigiano Reggiano

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A simple, but delicious twist on a family staple.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 25 mins Cook: 25 mins
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
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Ingredients

  • 1 packet spaghetti
  • 1 large jar of tomato pasta sauce, basil flavoured
  • 1 red onion
  • 500g pork mince
  • 500g Quality Mark beef mince
  • ½ teaspoon grated ginger
  • 3 gloves finely chopped garlic
  • 1 teaspoon smoked paprika
  • 200g button mushrooms, chopped
  • olive oil
  • 2 cans whole peeled tomatoes
  • 1 tablespoon honey
  • salt and pepper
  • Parmigiano Reggiano
  • ½ cup basil
  • 100 g sour cream
  • 1 carrot, grated

Method

In a large frying pan bring to a simmer the pasta sauce once heated stir in the carrot, ginger, mushrooms and 1 can of tinned tomatoes. Leave this to gently simmer for a further 20 minutes while you make the pasta.
 
In a large stockpot bring salted water to the boil.  Once rapidly boiling add the pasta, cook until al-dente. Drain water and sprinkle with a little olive oil so the pasta doesn’t stick.
 
In a frying pan add a little oil and sweat the onion, when soft then add garlic, ginger, paprika and the honey cook for 3 minutes then add both minces. Brown well.
Add 1 can tomatoes and ½ cup of the pasta sauce, if the mixture is too thick add more pasta sauce as required.
 
At the last minute add the al-dente pasta to the sauce, serve onto the plate and add a large spoonful of mince sauce, put a dollop of sour cream on top, sprinkle with cheese and top with basil.
  • Suitable Cuts
  • Nutrition
Serving size: 543g
Energy kJ (kcal) 2786 (665)
Protein (g) 53.5
Fat (g) 17.6
Saturated (g) 7.6
Carbohydrate (g) 70.7
Sugars (g) 14.0
Sodium (mg) 756
Iron (mg) 7.8
Zinc (mg) 8.7
Vitamin B12 (ug) 2.9
Vitamin D (ug) 0.03
Selenium (ug) 22.2

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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