Pauli’s Tomali Spag Bol

I love making this easy Spaghetti Bolognese for our family – it’s quick and easy and full of vegetables!

Ingredients:

Coconut oil / butter / olive oil

500 g free range mince

1 carrot and 1/2 a red onion, chopped

Handful of baby spinach (or baby marrow, mushrooms or broccoli… whatever veggies you have in the fridge and need to use up)

4 tablespoons of Pauli’s Tomali

3 forkfuls of Pauli’s Anytime Brinjal & Peppers (or you can use Pauli’s Anytime Zucchini & Peppers)

1 can of chopped tomatoes

A dash of full cream milk

Salt and pepper to taste

Serve with Linguine pasta or Zucchini Pasta

Method:

Brown the red onion and carrot in the oil / butter and add salt and pepper while stirring (stir for about 2 minutes).  Add the mince and mix together.  After a minute, throw in a dash of full cream milk (about 2 tablespoons) – this helps to tenderise the meat.  Stir for another minute and then add the Pauli’s Tomali and other vegetables you want to add.   If you don’t have other fresh veggies in the fridge… worry not… add the Pauli’s Brinjal & Peppers – you are including some beautiful brinjals, garlic and hand roasted red peppers into the recipe.  Plenty of nutrients for the family.

Cook together for another 2 minutes and then add the can of tomatoes.  Stir together and then cook on low heat with the lid on for about 25 – 30 minutes.

Serve with linguine pasta or I love to make Zucchini (baby marrow) Pasta, cook it in a small pot with some Pauli’s Something Hotter (to spice things up) and a bit of parmesan cheese.  To make the Zucchini Pasta I use a peeler and peel the Zucchini lengthways to make ‘pasta’ ribbons.  I generally use 2 Zucchini for one person.  I leave them in a colander in the sink with a bit of salt on for about ten minutes before cooking.   To cook I place them in a small pot with some butter and fry them up for about 3-4 minutes.  Quick and easy and so yum!

Serve the bolognese with the spaghetti – grate some parmesan or cheddar cheese before serving.  This recipe serves 4.Spag Bol.jpg

 

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