SPAGHETTI BOLOGNAISE

Men's Health (South Africa) - - HEALTH + WELLNESS -

Im­prove a clas­sic with lean, pro­tein­packed os­trich mince, and add fi­brerich baby mar­row.

Serves 4-6 WHAT YOU’LL NEED

OLIVE OIL

1 ONION, FINELY CHOPPED

2 CAR­ROTS, GRATED

1 STICK CEL­ERY, FINELY CHOPPED

500G OS­TRICH MINCE

1 CAN CHOPPED TOMA­TOES

1 TBSP TOMATO PASTE

2 CUPS CHICKEN STOCK

6 OF BABY MARROWS, GRATED

½ BOX WHOLE­WHEAT SPAGHETTI, COOKED AL DENTE

FRESH BASIL TO SERVE

PARME­SAN CHEESE TO SERVE

METHOD

You can save some time by mak­ing this sauce the night be­fore, to al­low the flavours to de­velop. Heat a lit­tle olive oil in a large pot and add the onions, car­rots and cel­ery, and sauté over a low heat for about 5 min­utes un­til soft and translu­cent. Add the mince and brown. Pour in the toma­toes, paste and stock and sim­mer on a low heat for 20 min­utes or un­til the liq­uid has re­duced. (Grat­ing will help “hide” the veg­gies so the kids get their greens with­out know­ing it.) Add the marrows and sea­son to taste. Tip over large piles of steam­ing pasta, top with fresh basil and grated Parme­san.

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