Bolognese & Butternut
Time: 35 minutes
Spice Level: Not Spicy
Ingredients for 4 servings:
2,4kg butternut wedges
1 onion – peel & chop finely
2 sticks celery – dice finely
500g beef mince
1 Celery sticks – slice thinly
2tbsp mixed herbs
2 tomatoes – chop finely
1 sachet tomato paste
5g fresh parsley – chop leaves roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Ingredients for 2 servings:
1,2kg butternut wedges
1/2 onion – peel & chop finely
1 stick celery – dice finely
250g beef mince
1/2 Celery sticks – slice thinly
1tbsp mixed herbs
1 tomatoes – chop finely
1/2 sachet tomato paste
3g fresh parsley – chop leaves roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation:
Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Roast butternut:
Mix the chicken stock granules in a medium sized bowl with the boiling water (see quantity above). Set aside.
Bolognese:
Place a pan on medium-high heat with a drizzle of olive oil. Add the onion and celery with a pinch of salt and sauté for 5 minutes until slightly golden. Add the beef mince with the mixed herbs, season with a little salt and pepper and break the mince up with a spoon. Sauté for another 5 minutes then add the tomatoes with the tomato paste and water (1½ cups for 4; ¾ cups for 2). Simmer (gently boil) for 8-10 minutes until the sauce thickens and the mince is cooked.
Serve:
The roast butternut wedges with the Bolognese and sprinkle over the parsley.
Curated by Nuraan Manuels @nurie_phoodie on IG.