Spaghetti Bolognese
Posted by Sarah Bullock on
This recipe is a spin on the Traditional Spaghetti Bolognese with organ meats and broth.
Spaghetti Bolognese with Mince with Organs
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Category
Dinner
This recipe is a spin on the Traditional Spaghetti Bolognese with organ meats and broth.
Mince with organs, also known as offal, is good for several reasons:
Nutritional value: Organs are highly nutritious and contain a variety of vitamins and minerals that are essential for good health. For example, liver is an excellent source of vitamin A, iron, and B vitamins, while kidney is high in selenium and vitamin B12.
Flavour: Adding organs to ground meat can enhance the flavor of the dish, as they have a rich and savoury taste. This can make the dish more satisfying and enjoyable to eat.
Cost-effective: Mince with organs is often cheaper than ground meat without organs, as they are considered less desirable cuts of meat. Using mince with organs in dishes like spaghetti bolognese can be a cost-effective way to add variety and nutrition to your diet.
Overall, mince with organs is a nutritious and flavourful addition to dishes like spaghetti bolognese. It's a great way to add variety and nutrition to your diet while keeping costs down.
Author:Sarah Bullock
Ingredients
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500g ground meat with organs (beef or pork)
- 1 onion, chopped
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2 garlic cloves, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
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1 can crushed tomatoes
- 1 cup beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
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Salt and pepper, to taste
- 350g spaghetti
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Parmesan cheese, grated, for serving
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Fresh parsley, chopped, for garnish
Directions
- In a large skillet, heat some oil over medium heat. Add the chopped onion and cook for approximately 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the grated carrot and chopped celery to the skillet and cook for 5 minutes, or until the vegetables have softened.
- Add the ground meat with organs to the skillet, breaking it up with a wooden spoon, and cook until browned, about 10 minutes.
- Add the can of crushed tomatoes, oregano, basil, salt, and pepper to the skillet. Stir well to combine.
- Pour in the beef or chicken broth and bring the sauce to a simmer. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- While the sauce is simmering, cook the spaghetti according to the package directions until al dente.
- Drain the spaghetti and add it to the skillet with the bolognese sauce. Toss to coat the spaghetti with the sauce.
- Serve the spaghetti bolognese hot, topped with grated Parmesan cheese and chopped fresh parsley.
- Enjoy your delicious and flavorful spaghetti bolognese with meat organs and broth!
