Beefy Pumpkin Spaghetti

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs carrot
• 1pcs onion
• 1clove garlic
• 300g lean beef mince
• 400g diced tomatoes
• 5g Italian seasoning
• 50g tomato paste
• 250g spaghetti
• 1bunch parsley
• 20g panko breadcrumbs
• 1pcs olive oil spray
• 15ml olive oil
• 3ml sugar

Method

1. Step 1 — Roast vegetables
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible and delicious, but remove it if you prefer). Quarter the carrot lengthwise and cut into 1cm chunks. Put the pumpkin and carrot on the lined tray, spray with olive oil and season with salt and pepper. Roast for 20-22 mins until tender.
2. Step 2 — Start bolognese
   Meanwhile, bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Crush or finely chop the garlic. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and half the garlic, stirring, for 3 mins or until softened. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
3. Step 3 — Cook bolognese
   Add the tomatoes, Italian seasoning, half the tomato paste*, 60ml (¼ cup) water and ½ tsp sugar to the mince mixture. Reduce the heat to medium and cook, covered, for 10 mins to develop the flavour.
4. Step 4 — Cook spaghetti
   While the bolognese is cooking, add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Drain.
5. Step 5 — Make pangrattato
   Finely chop the parsley, including the stems. Heat 2 tsp olive oil in a small frypan over medium heat. Add the remaining garlic and cook, stirring, for 30 secs or until fragrant. Add the breadcrumbs and cook, stirring, for 1-2 mins until golden. Stir in the parsley and season with salt and pepper. Remove from the pan.
6. Step 6 — Get ready to serve
   Add the spaghetti and roast vegetables (making sure to scrape any roasting juices into the sauce for extra flavour) to the bolognese sauce and gently stir to combine. Taste, then season with salt and pepper. Divide the spaghetti among bowls. Scatter with the pangrattato to serve.

Allergens

Sulphites, Gluten, Wheat