Spaghetti Bolognese

Thu, 21 November 2019

Nicola Halloran from the Wonly Spatula is here to put a fire in our bellies with her twist on the household classic Spaghetti Bolognese

INGREDIENTS
400g pork mince
4 spring onions
1 carrot
1 stick of celery
1 tsp fennel seeds
4 cloves of garlic - crushed
1 tsp oregano
1 red chilli
4 tbsp balsamic vinegar
400g Tomato passata
A handful of basil - finely chopped
3-4 courgettes - spiralized
Cracked black pepper
Coconut oil

INSTRUCTIONS
Roughly chop the carrot, spring onions and celery before blending together in the food processor with the chilli & garlic.
Add the fennel seeds and oregano and continue to blend.
Add the mince and mix well.
Heat a large pan with coconut oil and add the mixture to it.
Add the balsamic vinegar and tomato passata to the pan and continue to cook for 10-15 minutes until the mince is fully cooked.
Heat a small pan with coconut oil and cook the courgette with a sprinkle of black pepper. Sauté for 2-3 minutes until cooked to your liking.