Oh Mama Mia...if you love your spag bog, then this is just the recipe for you. From the kitchen of our lovely Team Tenina member Gina, you will find this just the ticket for the family spaghetti night. It is really delicious, and completely easy and satisfying. Cue the pasta...and the garlic bread, and the garlicky roast potatoes, and the opera....dinner is served. Buon Appetito.
- 1 onion, quartered
- 200 g zucchini, cut into chunks
- 100 g carrot, cut into chunks
- 2-6 cloves garlic
- Parsley or basil to taste
- 20 g Extra Virgin Olive Oil (EVOO) EVOO BUY
- 100 g red or white wine
- 2 tbsp veggie stock concentrate
- 1 Tin (425gms) chopped tomatoes
- 200 g tomato puree
- 1 tbsp dried mixed herbs
- 500 g quality beef mince
- Sea salt and pepper to taste
- Additional finely chopped Italian parsley to garnish
Place first 5 ingredients into TM bowl and chop 6 sec/speed 5. Scrape down sides of bowl.
Add oil and sauté 5 min/Varoma/speed 1.
Add next 5 ingredients and cook 6 min/100ºC/speed 1.
While sauce is cooking, place half the mince in the Varoma base, and the other half in the Varoma tray. Break mince up with your fingers so that it is in big chunks.
Once the sauce has cooked for the 6 minutes, place Varoma with the mince into position and cook 10 min/ Varoma/speed 1.
Remove Varoma and with your spatula, break up cooked mince into smaller pieces if so desired.
Add mince to TM bowl and using the spatula, push it down into the sauce.
Cook 10 min/100ºC/Reverse/speed soft to bring all the flavours together.
Season to taste and serve with extra finely chopped Italian parsley and a smattering of parmesan...