Ultimate Spaghetti Bolognese with Ciabatta Crumb
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.
Prep: 10 mins
Cook: 40 mins
Serves 4-6
Excellent source of iron
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IngredientsBolognese
Ciabatta crumb
To serve
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Method |
Nutrition Information Per Serving
Serving size: 622g| Energy kJ (kcal) | 2595 (619) |
| Protein (g) | 41.3 |
| Fat (g) | 16.6 |
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Saturated (g)
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4.8 |
| Carbohydrate (g) | 69.1 |
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Sugars (g)
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7.8 |
| Sodium (mg) | 334 |
| Iron (mg) | 5.4 |
| Zinc (mg) | 6.5 |
| Vitamin B12 (ug) | 2.9 |
| Vitamin D (ug) | 0.01 |
| Selenium (ug) | 22.6 |
This nutrient rich dish with excellent sources of protein and carboydrate will fit the bill as a pre or post exercise meal, fuelling muscles and enhancing energy levels.
- Browning mince first is an important step you shouldn’t skip. Not only does it allow you to drain the fat off, browning is where most of the flavour comes from, otherwise you will be stewing meat.
- Leftover mince is delicious warmed up on toast and grilled with a little cheese for a quick meal the next day. The flavours intensify overnight.
- The courgette and spinach make this a complete meal and the kids won’t even notice the grated veges in there.
- Frying the tomato paste first reduces its bitterness and enhances the flavour.
- Try adding a cup of grated carrot for extra flavour and fibre.
- Try any other herbs you have around such as thyme or sage in the crumb if you don’t have rosemary.
- You can use smaller pasta such as penne if you don’t want the mess of spaghetti at the dinner table – easier for the little ones to eat (although not as fun!).
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Prep:
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Cook:
35 mins
Suitable Cuts: Beef or Lamb Mince
Serves: 4-5
Prep:
30 mins
Cook:
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Suitable Cuts: Beef or lamb mince
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Bolognese
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.
Ciabatta crumb
Heat the oil in a frying pan over a medium-high heat. Add the crumbs and rosemary and cook, stirring, for about 5-10 minutes until the crumbs are crunchy and golden on the outside. Season and set aside.
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