So, Summer isn’t generally associated with food such as Bolognese in the UK, but I can’t help when I think of warm weather and perfect food combinations, of my parents talking about their holiday to Italy where pasta was eaten all the time, and vegetables were in abundance – certainly sounds good to me!
I thought, therefore, that I would share my Summer version of my Penne Bolognese with you, which used vegetables such as leeks rather than celery and mustard seeds as a spice to give it a kick. By using fresh vegetables, extra lean mince, and making my own sauce rather than using a packet or jar sauce, this Spaghetti Bolognese isn’t just yummy, is a much healthier version also.
Ingredients (for 2-3 people)
200g dried penne pasta (use whole wheat penne for an even healthier option)
1 medium white onion
200g extra lean mince meat
4 large mushrooms
3 medium carrots
2 cloves of garlic
1 carton of passata (mine included peppers)
1tsp mustard seeds
1tsp black peppercorns
1tsp mixed herbs
1tsp coriander leaf
2tsp rapeseed oil
5 | Crush together, in a pestle and mortar, the mustard seeds, oregano, black peppercorns, mixed herbs and coriander leaf, until a fine powder. Add to the Bolognese mixture and stir in thoroughly.
6 | Make sure to stir the penne after half the cooking time.
7 | Once the mince is almost cooked, add the mushrooms and the passata and stir well. Turn the heat up to a medium-high heat and leave to simmer for ten minutes.
8 | Boil some water in a kettle before draining the spaghetti. Whilst the penne is in the drainer, wash off the salt excess salt from the pasta with the boiling water. This will get rid of all the excess salt and stop the pasta from sticking together as it cools.
9 | The Bolognese will now be cooked. Give it a good stir before serving. Finish off with a sprinkle of Italian Herbs or oregano for an added extra.
I hope you get to try and enjoy my take on a Penne Bolognese. Let me know what you think in the comments below, and let me know what your favourite food is to eat over the summer!