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Vegetable spaghetti bolognaise
A family style bolognaise sauce, full of vegetable goodness. The kids will love this delicious version. Serves 4
- Mar 9th 2011
- 0 comment
Ingredients
- 400g fresh spaghetti*
- 1 tbs olive oil
- 500g lean topside mince
- 1 onion, shredded
- 140g tub tomato paste
- 700g jar tomato pasta sauce
- 350ml water
- 2 large zucchinis, shredded*
- 2 medium carrots, shredded*
- 1 eggplant, peeled & cut into large long thick batons
- 1 tbs freshly chopped oregano
- 1 tbs fresh thyme leaves
- fresh grated parmesan, for serving*
Method
- Cook pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well. Return to saucepan, cover and set aside.
- Heat oil in a large, non-stick frying pan over medium-high heat. Add mince and cook for 8 minutes, stirring occasionally until browned. Add onion and cook until tender, then add tomato paste, pasta sauce, water and vegetables. Simmer for 15-20 minutes or until vegetables are tender and stir through herbs. If desired, the sauce may be simmered for longer for a richer flavour.
- Toss approximately half of the sauce with the pasta, pile into a serving bowl and top with remaining sauce. Sprinkle with Parmesan and serve.
Tips
- This Bolognaise sauce will freeze well for up to 3 months
Using the slicer shredder
- Attach the slicer shredder with the fine drum to the stand mixer. Place vegetable pieces into the hopper, laying them flat and push down on the handles. Turn the mixer to speed 4 and shred vegetables into the mixing bowl.
To Shred the Parmesan
- Cut cheese into large pieces or sticks. Add to the hopper, pressing down on the handles and shred into a separate bowl for serving.
Making Fresh Spaghetti with the Pasta Roller & Cutter Attachment
2 cups (300g) plain flour
good pinch salt
3 eggs, lightly beaten
30ml extra light olive oil
extra flour, for dusting
Attach the flat beater to the stand mixer then place flour, salt, eggs and oil into the mixing bowl. Turn mixer to speed 2 and blend until mixture is combined. Remove the flat beater and attach the dough hook, then knead for 3-4 minutes, or until dough indents when touched. Cover dough and allow to rest for 30 minutes.
With lightly floured hands, knead dough for about 30 seconds. Cut into thick slices about 1cm thick.
Attach pasta sheet roller to the stand mixer. Take one section of dough and pat out to flatten. Turn mixer to speed 2 or speed 4 and feed dough into rollers. Fold dough in half and feed through again. Repeat this step about 3 more times, reducing the roller setting with each rolling. (Total rolling should be about 5-9 times).
Lay pasta onto a lightly floured bench and repeat rolling with remaining dough. For best results, the slower speed 2 is recommended.
Remove the pasta roller and attach the cutter attachment. Feed dough through the cutter and lay cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans, etc.) or over a drying rack. Pasta can be used immediately or allowed to dry before freezing.
