All in one spaghetti bolognese
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 40 minutes
- Servings 6 portions
- 20 g extra virgin olive oil
- 200 g onions or leeks, white part only
- 3 garlic cloves
- 200 g vegetable trimmings (e.g celery, carrot, pumpkin - see Tips)
- 1½ tbsp dried oregano
- 1 tsp dried basil
- ½-1 tsp dried chilli flakes (optional)
- 2 tsp Vegetable stock paste (see Tips)
- 400 g canned tomatoes
- 100 g tomato paste
- 500 g water
- 1 tbsp Worcestershire sauce
- ¼ tsp sea salt, plus extra to season
- ¼ tsp ground black pepper, plus extra to season
- 250 g mixed vegetables (e.g zucchini, tomatoes or capsicum), cut into quarters
- 1000 g beef mince
- 320 g spaghetti, broken in half
- Parmesan cheese, grated, to serve
- fresh basil leaves
- per 1 portion
- Calories 3108 kJ / 742.8 kcal
- Protein 39.7 g
- Carbohydrates 59.2 g
- Fat 38.1 g
- Saturated Fat 13.4 g
- Fibre 6.9 g
- Sodium 484.8 mg
Preparation
1. Place oil, onion, garlic and vegetables trimmings into mixing bowl, then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and cook 5 min/120°C/speed 1, without measuring cup.
2. Add oregano, basil, chilli flakes (optional), stock paste, canned tomatoes, tomato paste, water, Worcestershire sauce, salt, pepper and 250 g of different mixed vegetables. Place Varoma into position and weigh mince into it, season with salt and pepper, secure Varoma lid and cook 22 min/Varoma/speed 2.
3. Remove Varoma and set aside, insert measuring cup and chop 20 sec/speed 6.
4. Add spaghetti to mixing bowl, stir with spatula. Return Varoma to position, then stir mince to break up and ensure even cooking. Secure Varoma lid and cook 10 min/Varoma/Reverse/speed 2 or until pasta is cooked. Transfer bolognese to a large serving bowl. Pour over pasta and sauce, then stir to combine. Serve with grated Parmesan and fresh basil leaves
Tips & Tricks
- Store your veggie peelings and trimmings in a zip lock bag in the fridge until you have around 200 g (they will keep fresh for 4-5 days).
- To make your own Vegetable stock paste, see Cookidoo® for the recipe.
