Time: 35 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

2,4kg butternut wedges

1 onion – peel & chop finely

2 sticks celery – dice finely

500g beef mince

1 Celery sticks – slice thinly

2tbsp mixed herbs

2 tomatoes – chop finely

1 sachet tomato paste

5g fresh parsley – chop leaves roughly

olive oil (from your pantry)

salt & pepper (from your pantry)

tin foil (from your pantry)

Ingredients for 2 servings:

1,2kg butternut wedges

1/2 onion – peel & chop finely

1 stick celery – dice finely

250g beef mince

1/2 Celery sticks – slice thinly

1tbsp mixed herbs

1 tomatoes – chop finely

1/2 sachet tomato paste

3g fresh parsley – chop leaves roughly

olive oil (from your pantry)

salt & pepper (from your pantry)

tin foil (from your pantry)

Preparation:

Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Roast butternut:

Mix the chicken stock granules in a medium sized bowl with the boiling water (see quantity above). Set aside.

Bolognese:

Place a pan on medium-high heat with a drizzle of olive oil. Add the onion and celery with a pinch of salt and sauté for 5 minutes until slightly golden. Add the beef mince with the mixed herbs, season with a little salt and pepper and break the mince up with a spoon. Sauté for another 5 minutes then add the tomatoes with the tomato paste and water (1½ cups for 4; ¾ cups for 2). Simmer (gently boil) for 8-10 minutes until the sauce thickens and the mince is cooked.

Serve:

The roast butternut wedges with the Bolognese and sprinkle over the parsley.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Bolognese & Butternut