Spaghetti Bolognese with Parmigiano Reggiano

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A simple, but delicious twist on a family staple.

Prep: 20 mins

Cook: 25 mins

Serves 6

Excellent source of iron

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

MINCE

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