Spaghetti Bolognese Nests
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 500 g premium minced beef
- 400g can crushed tomatoes
- 500g pasta sauce
- 2 tsp dried italian herbs
- 1 tbsp parsley
- Basil – 1 tbsp dried basil or 5 – 6 fresh basil leaves, torn
- 2 carrots (grated)
- Broccoli (chopped)
- ¾ cup frozen peas and corn
- Fresh spaghetti pasta (find the recipe for fresh pasta here!)
- 3 eggs
- 150g grated Edam
WHAT TO DO:
1. Preheat oven to 180 degrees.Cook your fresh spaghetti in boiling water until al dente (grab an oldie
for some help).Then drain it and set
aside to use later.Fresh pasta cooks
really quickly so it should only need to cook for 3 – 4 minutes.If you decide to use dry pasta for this
recipe, it will need to cook for about 10 minutes.
2.Put your garlic, onion
and mince into a heated pan with a little oil and brown the mince.
3.Add tomatoes, pasta
sauce, herbs and veges to mince – stir together and leave to simmer for 10 – 15
4.While your Bolognese is
simmering away, start getting your nests ready.Spray some jumbo muffin tins with a light spray of oil.Then, grab a fork and twirl some of your
cooked spaghetti around it until you have a bundle of spaghetti.Place your spaghetti bundle into one muffin
hole, and repeat until you have four spaghetti bundles in your muffin tin.
5.Beat your eggs together
and pour equal amounts of your beaten eggs over each of your spaghetti
bundles.The egg will help hold your
pasta together and set your spaghetti nest.
6.Once your Bolognese
sauce has simmered until it has thickened slightly and the veges has softened,
put a large spoonful of your sauce on top of each spaghetti nest.Top with grated cheese.
7.Bake in the oven for 15
minutes, or until the cheese on top has melted.Serve with salad on the side.