An interesting take on a reliable family favourite.
Ingredients
- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons tomato paste
- 150g beef mince
- 400g can chopped tomatoes
- 1 1/2 cups (375ml) Massel beef stock
- 1 teaspoon Worcestershire sauce
- 125g spaghettini, roughly broken
- 1/4 cup (60ml) thickened cream
- 2 eggs
- 1/2 cup basil leaves, roughly chopped
- 1/3 cup (25g) finely grated parmesan, plus extra to serve
- Mixed salad leaves, to serve
Method
- Step 1Preheat the oven to 180°C.
- Step 2Place 1 tablespoon oil in a 23cm oven-proof frypan over medium heat. Add the onion, garlic and celery and cook, stirring, for 2-3 minutes until softened. Stir in the tomato paste and cook for 1 minute. Add the mince and cook, breaking up any lumps with a wooden spoon, for 3-4 minutes until browned. Add the chopped tomato, beef stock and Worcestershire and bring to a simmer. Add the spaghettini, season with sea salt and freshly ground black pepper, then cook for 10-12 minutes until the pasta is al dente. Transfer the bolognese to a bowl and allow to cool slightly.
- Step 3Meanwhile, whisk the cream and eggs together until combined. Add the basil and grated parmesan, then season. Fold the egg mixture through bolognese.
- Step 4Wipe the frypan clean, then heat the remaining 2 tablespoons oil in the pan over medium-high heat. Pour the bolognese mixture into pan and cook for 3-4 minutes to set the base. Transfer to the oven and bake for 15 minutes until just set. Stand for 5 minutes, then serve with extra parmesan and salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1970 kj
Energy
29g
Fat Total
10g
Saturated Fat
4g
Fibre
21g
Protein
158mg
Cholesterol
672.83mg
Sodium
7g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Jessica Brook & Phoebe Wood
- Image credit: Brett Stevens
- Publication: Taste.com.au
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