universal bolognaise sauce recipes (spaghetti, lasagne, nachos)

serves 4-6

Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
250g frozen chopped spinach
200g mushroom, finely diced
1 eggplant, finely diced
2 garlic cloves, crushed
500g lamb mince
1/3 cup tomato paste
2 x 400g cans diced tomatoes
1 teaspoon Oregano Leaves
1/2 cup water
500g thin spaghetti
1/4 cup fresh basil leaves

Dietary substitutions

• Lamb mince ... the bolognaise can just as simply be made with beef or chicken mince OR for a vegetarian/vegan option, use 500g drained and rinsed canned brown lentils.

Method

1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery, eggplant, spinach and garlic, stirring, for 5 minutes or until softened. 
2. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
3. Add paste, tomatoes, oregano, mushroom, and 1/2 cup cold water. Bring to the boil. 
4. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. 
5. Season with stock powder and pepper. 
6. Stir through basil.
7. Process with a food-stick blender to desired texture OR serve chunky

Spaghetti Bologanise

• Use sauce according to the recipe and serve with cooked spaghetti, macaroni or any other pasta (gluten free where needed)

Lasagne

• Use sauce according to the recipe 
• Make white sauce: Melt 60g unsalted butter (or dairy free margarine). Stir through 1/3 cup plain flour (gluten free where needed) and over medium heat cook for 1 minute (be careful NOT to allow it to turn brown). Whisk through 4 1/2 cups of milk. Then continue to stir until thickens. 
• Construct lasagne: Light cover a small baking dish with some of the bologanise sauce. Cover with instant lasagne sheets (gluten free where needed). Then layer sauce and more lasagne sheets until 2cm from the top of dish, finishing with a layer of the lasagne sheets. Cover with white sauce then a layer of grated cheddar cheese (vegan or lactose free options as needed).  Bake in 180C oven for 30-40minuts until golden brown AND pasta sheets are soft all the way through.

Nachos

• Follow sauce recipe but add 400g rinsed and drained red kidney beans at Step3
• Serve with corn chips, grated cheddar cheese, sour cream and avocado