Summer bolognaise

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(PHOTO: Supplied)
(PHOTO: Supplied)
Prep Time: 50 minutes
Servings: 6
Cooking Time: 50 minutes
  • 1½kg - Roma tomatoes
  • 3 - sprigs of thyme
  • 45ml - canola oil
  • 1 - onion, chopped
  • 2 - garlic cloves, chopped
  • 250g - lean bacon, chopped
  • 30ml - harissa paste
  • 500g - lean lamb mince
  • 45ml - tomato paste
  • 200ml - lamb stock
  • 20ml - smoked paprika
  • 400g - baby marrow spaghetti (find it in the veggie section of the grocery store)
  • - salt and freshly ground pepper
  • 200g - cherry tomatoes, halved

You don’t always have to serve bolognaise with pasta. I like to use baby marrow spaghetti, but you can also use butternut, beetroot or carrot.

1. Put the Roma tomatoes in the bowl of a food processor. Add the thyme and pulse until smooth. Set aside.

2. Heat the oil in an oven proof pot. Stir-fry the onion, garlic, bacon and harissa paste for 5 minutes or until the bacon starts browning.

3. Add the mince and stir-fry for another 5-8 minutes.

4. Add the tomato paste, then add the stock and paprika.

5. Toast the almond flakes in a dry pan until golden brown.

6. Bring a pot of water to the boil. Turn the stove plate off and add the baby marrow spaghetti to the water. Remove and drain after 1 minute.

7. Season with salt and pepper.

8. Add the almonds and cherry tomatoes to the mince mixture and mix through.

9. Serve the bolognaise in bowls with the baby marrow spaghetti on top.

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