This has become one of our quick and easy favourites. Good when travelling too. Based on this recipe
http://www.taste.com.au/recipes/29967/one+pot+penne+bolognaise+with+spinach?ref=collections,one-pot-recipesName of Recipe:One pot penne bolgnaise
Number of People:4
Ingredients:1 tablespoon olive oil
1 brown onion, quartered
1 carrot, peeled, roughly chopped
1 zucchini, roughly chopped
2 garlic cloves, peeled
500g beef mince
2T tomato paste
Large (700g) bottle tomato passata
few dried chilli flakes (optional)
500ml (2 C) water with 1t to 1T stock concentrate (I only use a teaspoon but others may like more)
2t dried herbs leaves eg marjoram, oregano, parsley or mix of all three or add a handful of your favourite fresh herbs with the spinach at the end of cooking.
400g dried penne pasta
120g (approx) baby spinach
Shaved or grated parmesan to serve
Preparation:Put onion, carrot, zucchini and garlic in tmx and chop 3-4 seconds speed 5 or until evenly chopped (not too fine though).
Heat oil in a large saucepan.
With the heat on high, cook mince until it begins to brown. Add the chopped vegetables and stir a few minutes until the mince is browned and the vegies are softened.
Stir in the tomato paste (One of the TV chefs used to "cook off" tomato paste before adding liquids (to improve the flavour I think he said) so I have always done this)
Add the passata, chilli flakes, stock and dried herbs (if using) and bring to the boil.
Stir in pasta, then cover and simmer for 15-20 minutes or until pasta is al dente and stock has absorbed. You’ll need to stir it a few times while it’s simmering.
Add the spinach and fresh herbs (if using) and stir until it just wilts.
Serve with parmesan.
Photos:Taste's pic is so much prettier than mine, so that's it below
Tips/Hints:Wasn't sure where to post this as this recipe is too big for the tmx 31. I prep in the thermie and cook on the stove top. You could try to halve it in the tmx.
The original recipe uses bottled pasta sauce. I never use this as I prefer plain passata.
