Plant Based Spaghetti Beef Bolognese

  • 0:45 TIME
  • 6 Portions
  • medium

Method

INGREDIENTS


Olive Oil 50g
Carrot, brunoise 30g
Celery, brunoise 30g
Onion, brunoise 60g
HARVEST GOURMET™ STIR FRY MINCE 250g
Flour 10g
Maggi Tomato Paste 70g
Buitoni Coulis de Tomate 280g
Water 350ml
Ground Black Pepper 6g
Sugar 5g
Maggi Concentrated Vegetarian Stock 4g
Spaghetti, al dante 900g
Parmesan Cheese, grated on top 33g

 

  1. To make bolognaise sauce. Heat up 30g olive oil in a pan with medium heat. Saute HARVEST GOURMET™ GROUND MINCE until fully cooked and slight caramelize, transfer out from heat. set aside.
  2. Use the same pan, heat up remaining olive oil at medium heat, saute onion, carrot and celery until fragrant, add in flour and stir until well mixed. add in MAGGI® Tomato Paste and BUITONI® Coulis de Tomate into the mixture and stir until well mixed. Add in water, stir well and bring to boil with medium heat.
  3. Once boiled, add in pre-cooked HARVEST GOURMET™ GROUND MINCE and let simmer for 2min. Season with MAGGI® Concentrated Vegetarian Stock, ground black pepper and sugar. Transfer out the sauce mixture from pan and heat. Set aside. 
  4. To prepare Spaghetti Bolognese. Place hot al dante Spaghetti on required serving dish. Place 120g of Plant Based Bolognaise sauce onto the Spaghetti. Sprinkle grated parrmesan cheese and chopped parsley on top of sauce. 
  5. Serve