Spaghetti Bolognese - with Vegies & Basil Pesto

Spaghetti Bolognese - with Vegies & Basil Pesto

$35.00 ea
 
Serving Size: 4
Cook Time: 50 minutes
 

What if you didn’t have to choose between spag bol and pesto pasta? What if you could have them both, plus some sneaky hidden veg? Would it be like all your wishes came true? We thought so too.

 

COOKING INSTRUCTIONS

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    1. Give all your vegies a little wash. Bring a large pot of salted water to the boil. Finely chop the garlic and onion. Cut the bullhorn chilli in half, remove seeds and finely dice. Pick the thyme leaves, finely chop. Peel the carrot and finely dice, finely dice the zucchini.
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    2. In a large saucepan on high heat, drizzle some olive oil and add the onion, thyme and garlic. Cook for approx. 2 mins then add the red bullhorn chilli. Cook for approx. 3 mins while stirring regularly until soft. Add the carrots and zucchini, cook for approx. 2 mins, remove from the saucepan to a bowl.
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    3. In the same saucepan on high heat, drizzle some more olive oil and add beef and pork mince. Brown the mince well. Add all the vegies back in with the tinned tomato and tomato paste. Add the oregano, brown sugar and 1/3 of the basil. Season with salt and pepper, mix together well and reduce heat to low. Place on lid and cook for approx. 25 mins while stirring occasionally.  Add water if mix is becoming too dry for your preference.
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    4. Pick the basil and parsley leaves from stems. Reserve half of the parsley and a small handful of basil leaves. Add the rest to a blender together with the pine nuts, the juice of half a lemon, ¼ cup of olive oil and half of the parmesan cheese. Season with salt and pepper, blitz well into a pesto.
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    5. Finely chop the remaining parsley, set aside. Add spaghetti to boiling water and cook for approx. 15 mins or until al dente. Drain and refresh under cold water for a few seconds. Add back to pot, together with the chopped parsley, the juice of half a lemon and a drizzle of olive oil. Toss well.
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    6. Remove the basil stems from the  sauce. Serve spaghetti and top with bolognese, basil pesto, remaining parmesan  and fresh basil leaves. Consume within 48 hrs.

WHAT'S IN THE BOX?

 

  • 500 g spaghetti
  • 500 g pork and beef mince
  • 2 garlic cloves
  • 1 brown onion
  • 1 red bullhorn chilli
  • ¼ bunch thyme
  • 1 carrot
  • 1 zucchini
  • 400 g chopped tomato
  • ½ tbsp tomato paste
  • 1 tbsp dried oregano
  • ½ bunch basil
  • ½ bunch curly parsley
  • 1 tbsp pine nuts
  • 1 lemon
  • 50 g grated parmesan
 

    WHAT YOU’LL NEED FROM YOUR PANTRY

     

    • ½ tbsp brown sugar
    • Olive oil (over ¼ cup)
    • Salt
    • Pepper
     

      IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW

      Golden Shore - Brown Sugar (500g)

      $1.99 ea
       

      Villa Rossi - Extra Virgin Olive Oil (1l)

      $16.99 ea
       

      Colavita - Extra Virgin Olive Oil (1L)

      $19.49 ea
       
       

      Colavita - Extra Virgin Olive Oil (500mL)

      $10.49 ea
       
       
       

      Maldon - Sea Salt Flakes (240g)

      $9.49 ea
       
       
       
       

      Spice & Co - Pepper Black Cracked (55g)

      $2.99 ea
       

      Spice & Co - Pepper Black Ground (55g)

      $2.99 ea