Beef Spaghetti Bolognese with Garlic Cream & Parmesan

Beef Spaghetti Bolognese with Garlic Cream & Parmesan

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, April 4, 2021.
Order Now
Order Now

Italian beef Bolognese is a classic for a good reason. Ours uses free farmed New Zealand beef mince, fresh veggies, beef stock and balsamic vinegar for unrivalled flavour and richness. Spaghetti, Parmesan and garlic cream tie everything together.

Ingredients

To Serve

  • 1/2 pack garlic cream
  • 70g grated Parmesan
  • 2 tomato, diced

Pasta

  • 1 drizzle of oil
  • 3/4 pack spaghetti

Bolognese

  • 1 courgette, grated
  • 1 tsp salt
  • 1 tsp balsamic vinegar
  • 1 cup beef stock
  • 1 can crushed tomatoes
  • 1 pack tomato paste
  • 1 pack bolognese herbs
  • 600g beef mince
  • 1 drizzle of oil
  • 1 carrot, grated

Steps

  1. Bring a large pot of salted water to the boil.
  2. Prep courgette and carrot. Heat oil in a large fry-pan on high heat. Cook beef for about 5 minutes, until browned. Add carrot and Bolognese herbs and cook for 3-4 minutes, until veggies are tender.
  3. Add tomato paste, canned tomatoes, stock, balsamic vinegar and salt to pan. Reduce heat to medium and simmer, for 3-4 minutes, stirring occasionally. Fold courgette through sauce and simmer a further 3 minutes, until courgette has softened and sauce has thickened. Season to taste with pepper.
  4. Add pasta to pot of boiling water and cook for about 12 minutes, until just tender. Stir occasionally to ensure strands don’t stick together. Drain and return to pot with oil to prevent sticking.
  5. Prep tomato.
  6. Pasta and Bolognese topped with tomato, Parmesan and garlic cream.

Nutritional Information

Energy 2850 kj
681 kcal
Protein 41.2g
Carbohydrate 61.4g
Fat 28.6g