Recipe

Beefy Parmigiano and Mushroom Bolognaise

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Beefy Parmigiano and Mushroom Bolognaise

Long live Spaghetti Boro-gnese.....said...no one ever.....especially here at DailyDish where we have spruced up the mundane with a mildly spiced beef ragu, browned mushrooms and plump swiss chard.




Ingredients to serve 2

  • 300g x Beef Mince
  • 1 tbsp x Harissa Paste
  • ½ sachet x Beef Stock
  • ½ cup x Tomato Passata
  • 125g x Button Mushrooms
  • 20g x Parmesan - grated
  • 1 x Tomatoes - diced
  • 100g x Swiss Chard - shredded
  • 150g x Spaghetti
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Beef Mince
  • 2 tbsps x Harissa Paste
  • 1 sachet x Beef Stock
  • 1 cup x Tomato Passata
  • 250g x Button Mushrooms
  • 40g x Parmesan - grated
  • 2 x Tomatoes - diced
  • 200g x Swiss Chard - shredded
  • 300g x Spaghetti
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and tomatoes well. Rinse your swiss chard thoroughly and drain on paper towel. Brush your button mushrooms with a soft basting brush or wipe with a clean kitchen towel.

Gino's Tip

I find the best way to brown and crisp mince is, for the most part, to leave it alone. Start with a hot oiled pan, add your mince and let it brown, then flip the pieces over or move them around until they crisp sort of evenly, lastly you want to break the mince down with a wooden spoon.

Step 1 - Spaghetti

Once your large saucepan of salted water has come to the boil, cook your spaghetti for 10-12 minutes until "al dente". Drain through a colander and reserve until you're ready to serve.

Step 2 - Bolognaise and Mushroom and Chard Saute

Heat a large casserole pan over med-high heat. Once your pan is hot, add a drizzle of olive oil and fry your button mushrooms for 3-4 minutes until well browned. Now add your swiss chard and a dash of water and cook until your chard has wilted - transfer to a serving dish and keep warm in the microwave. To the same pan add a drizzle of olive oil and fry your beef mince for 8-10 minutes until crisp - See Gino's Tip. Now add your tomato passata, beef stock and harissa with a few dashes of water and cook until your sauce has warmed through.

Season to taste with salt and pepper.

To Serve

Divide your spaghetti amongst your servings, top with your bolognese, mushroom and chard saute finished with your diced tomatoes and grated parmesan.