BOLOGNESE-STUFFED KUMARA

SERVES 4 PREP 15 MINS COOK 45 MINS PER SERVE 2305kj

2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 300g beef mince 1 carrot, finely chopped 2 celery stalks, finely chopped 2 tbsp tomato paste 400g can diced tomatoes ½ cup red wine 4 medium kumara, scrubbed finely grated parmesan, parsley sprigs, mixed salad leaves, to serve

1 In a large saucepan, heat oil on high. Saute onion and garlic 2-3 mins until tender.

2 Add mince. Brown well, breaking up lumps as it cooks. Stir in carrot, celery and paste. Cook 2 mins.

3 Mix in tomato and wine. Bring to boil. Reduce heat to low. Simmer 15-20 mins, stirring occasionally, until sauce thickens. Season to taste.

4 Meanwhile, prick kumera all over with a fork. In two batches, microwave on high (100%) 8 mins until tender. Cool slightly, then using a small sharp knife cut a slit halfway through the centre of each kumera and remove a little of the soft centre.

5 Pile bolognese into kumera. Top with parmesan and parsley sprigs. Serve with mixed salad leaves.