That's right - a double blog for this week!
Beef bolognese is my favourite - I just think it's so delicious. And when you have a fussy eater in the house, it becomes such a staple.
The below version of spag bol is an adaptation of a quick meal recipe that came from Hello Fresh. I think I am going to talk about meal delivery services separately another time, but I have tried Hello Fresh once, and this was one of the recipes that was in there.
The original recipe was a little... bland? Under developed maybe? Perhaps I am just super spoilt from having always enjoyed a slow cooked rich bolognese sauce! Who knows.
This is my version of a Pork Bolognese :)
Pork Bolognese | Portions: 16
Ingredients
- 1kg pork mince
- 4 cloves garlic, minced
- 1 red onion, diced
- 3 zucchinis, sliced
- 2 x 600ml jars passata (usually can be found with the tinned tomatoes, and is basically a puree)
- 400g baby spinach
- 1 tsp white sugar
- 2 tsp balsamic vinegar
- Chilli flakes (to taste)
- Olive oil, salt & pepper
Method
Step 1: heat oil in the pan and brown the mince
Step 2: add garlic, onion and zucchini and cook for a few minutes (the original recipe also added fennel seeds, but I don't think they really did all that much - maybe if you crushed and pan roasted them first?)
Step 3: add the passata, balsamic vinegar and sugar, and then season with chilli, salt & pepper
Step 4: cook on the lowest heat possible, until most of the liquid has dissolved (we probably left this one on for around 4 - 5 hours)
Step 5: once you remove heat, stir through the baby spinach, and then leave to cool
We had this one simmering away next to the spaghetti bolognese, stirring occasionally, during our meal prep day.
To serve, I cooked up some spaghetti, and topped with parmesan cheese :)
Of course, all of my recipes can also be eaten straight away! This one is perfect for that if you have a dinner party for 16 people haha. You can also scale it down, but this is what I do when I am prepping for the next 3 months.
Join me next time for a delicious veggie bowl recipe Tara introduced me to.
Hx