Recipe

Bolognese & Butternut

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Bolognese & Butternut

Mince in a tomato sauce infused with mixed herbs, served with roast butternut wedges.




Ingredients to serve 2

  • 1 x butternuts
  • ½ x onion – peel & chop finely
  • 1 stick x celery – dice finely
  • 250g x beef mince
  • 1 tbsp x mixed herbs
  • 1 x tomatoes – chop finely
  • ½ sachet x tomato paste
  • 3g x fresh parsley – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x butternuts
  • 1 x onion – peel & chop finely
  • 2 sticks x celery – dice finely
  • 500g x beef mince
  • 2 tbsp x mixed herbs
  • 2 x tomatoes – chop finely
  • 1 sachet x tomato paste
  • 5g x fresh parsley – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast butternut: Cut the butternut in half lengthways (the butternut will already be in half for 2). Scoop out the seeds and cut the butternut halves into long wedges (3-4 wedges per half). Place on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 35 minutes until golden and cooked.

Step 3

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.

Step 4

Serve the roast butternut wedges with the Bolognese and sprinkle over the parsley.