Bolognaise gems

18 November 2015 - 02:41 By Sunday Times Food Weekly

Bolognaise gems Ingredients10ml (2 tsp) olive oil1 medium onion, chopped2 garlic cloves, crushed300g lean beef or ostrich mince30ml (2 tbsp) tomato paste125ml ( cup) red wine100ml tomato purée1 x 400g can Italian tomatoes with herbs and garlic220g button mushrooms, grated1 large carrot (120g) peeled and grated5ml (1 tsp) sugar15ml (1 tbsp) Worcester sauce30ml (2 tbsp) fresh oregano, chopped30ml (2 tbsp) fresh parsley, chopped2 gem squash, steamed, halved and seededSalt and freshly ground black pepper, to tasteParmesan shavingsMethodHeat the oil in a heavy-based saucepan and sauté the onion and garlic until translucent.Add the mince and fry until browned, then stir in the tomato paste.Increase the heat, add the wine and fry for a minute until reduced.Turn heat down and add the tomato purée, canned tomatoes, mushrooms, carrots, sugar, Worcestershire sauce and fresh herbs.Simmer for about 20 minutes.Stuff the mince into the hollows of the steamed gems, season, top with Parmesan shavings and grill until golden and crispy.Serve with a green salad. Serves 4.

This article is reserved for Sunday Times subscribers.

A subscription gives you full digital access to all Sunday Times content.

Already subscribed? Simply sign in below.

Registered on the BusinessLIVE, Business Day or Financial Mail websites? Sign in with the same details.

Questions or problems? Email or call 0860 52 52 00.