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Member recipe

Bolognese Crunch

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Serves 2

Spaghetti with a beautiful bolognese sauce and a crunchy twist!

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  • Bolognese Sauce
  • 2 tsp vegetable oil
  • 1 onion, finely chopped
  • 150g minced beef
  • 50g baby button mushrooms
  • 1 can of chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp oregano or mixed herbs
  • Salt and pepper
  • 50g sweetcorn
  • Pasta
  • 140g spaghetti
  • 1 tbsp olive oil
  • Crispy Topping
  • 30g bread crumbs
  • 30g grated mozzarella cheese
  • 1 tsp oregano or mixed herbs


    1. Preheat the oven to 200°C / Gas Mark 6
    2. Prepare the vegetables: finely chop the onion and slice the baby button mushrooms. Also, open the can of sweetcorn and weigh out 50g if you haven't already.
    3. Heat the vegetable oil in a saucepan and fry the onions until golden brown. Stir in the minced beef and cook until the meat has browned.
    4. Add the mushrooms and fry for a further 2 minutes.
    5. Add the tomatoes, tomato puree, salt, pepper and oregano (or herbs of your choice) and stir the mixture. If the sauce is looking too thick, add a few tbsps of water.
    6. Bring to the boil and simmer for 20 minutes. Taste the sauce and add seasoning if needed.
    7. While the bolognese sauce is simmering, cook* the spaghetti in a separate saucepan. (If you have limited room, you can just wait until the bolognese sauce has simmered, wash and dry the saucepan and cook the spaghetti from there.)
    8. Cook the spaghetti in boiling water for 10-15 minutes until 'al dente'. Add a tablespoon of olive oil to the saucepan and mix it in.
    9. Once you have cooked the spaghetti, mix it in with the bolognese sauce and spoon out the mixture into the ovenproof dish.
    10. Sprinkle the breadcrumbs and mozzarella over the top of the bolognese and add some herbs. Put it in the oven and bake for around 15 minutes, until golden brown.

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