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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
TRADITIONAL SPAGHETTI BOLOGNESE
A family favourite enriched with NOMU flavours!

TRADITIONAL SPAGHETTI BOLOGNESE

Servings: 4

Ingredients

2 tbsp (30ml) NOMU Extra Virgin Olive Oil
2 onions, finely chopped
1 clove garlic, minced
1 tsp NOMU One For All Rub or Grinder
500g lean beef mince
1 cup red wine
3 medium carrots, peeled and finely grated
400g tinned Italian tomatoes
30ml NOMU Beef STOCK stirred into 500ml warm water
7ml sugar
Juice and zest of one lemon
NOMU Sea Salt and NOMU Black Pepper
Parmesan cheese, to serve

Directions

Heat the Olive Oil in a large saucepan. Sauté the onions until soft and lightly golden. Add the garlic and the NOMU One For All and sauté for a further minute.

Add the mince and sauté for 15–20 minutes over medium heat until well browned. (Don’t worry if the meat sticks a bit – when you add the wine it will release off the base of the pan and impart a delicious flavour).

Deglaze the pan with wine and stir, scraping the base of the pot to release any pieces that may be stuck. Add the carrots and tomatoes, turn down the heat to moderate and simmer for 45 minutes to an hour, adding the prepared stock bit by bit and allowing the liquid to be absorbed before adding more. Add the sugar, lemon zest and juice and season with Salt and Pepper.

Serve with hot spaghetti, Italian parsley and a generous sprinkling of grated parmesan cheese.

Ingredients

2 tbsp (30ml) NOMU Extra Virgin Olive Oil
2 onions, finely chopped
1 clove garlic, minced
1 tsp NOMU One For All Rub or Grinder
500g lean beef mince
1 cup red wine
3 medium carrots, peeled and finely grated
400g tinned Italian tomatoes
30ml NOMU Beef STOCK stirred into 500ml warm water
7ml sugar
Juice and zest of one lemon
NOMU Sea Salt and NOMU Black Pepper
Parmesan cheese, to serve

Directions

Heat the Olive Oil in a large saucepan. Sauté the onions until soft and lightly golden. Add the garlic and the NOMU One For All and sauté for a further minute.

Add the mince and sauté for 15–20 minutes over medium heat until well browned. (Don’t worry if the meat sticks a bit – when you add the wine it will release off the base of the pan and impart a delicious flavour).

Deglaze the pan with wine and stir, scraping the base of the pot to release any pieces that may be stuck. Add the carrots and tomatoes, turn down the heat to moderate and simmer for 45 minutes to an hour, adding the prepared stock bit by bit and allowing the liquid to be absorbed before adding more. Add the sugar, lemon zest and juice and season with Salt and Pepper.

Serve with hot spaghetti, Italian parsley and a generous sprinkling of grated parmesan cheese.

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