A classic Bolognese recipe but served over roasted cauliflower and peppers
150g steak mince
¼ onion – peel and chop finely
½ stick celery – cut off ends and dice (5mm)
1 clove garlic – crush, peel and chop finely
20ml red wine
½ tbsp tomato paste
1 tomato – chop finely
¼ cup water
½ tsp cayenne pepper
⅛ tsp cinnamon
3g parsley – chop leaves roughly
10g parmesan – shave with a potato peeler
¼ cauliflower – cut into florets
½ bell pepper – slice into 1cm strips
olive oil (from your pantry)
tin foil (from your pantry)
salt and black pepper (from your pantry)
Preheat the oven to 180°C. Prepare all ingredients as indicated above.
Spread the cauliflower and bell peppers on a tin foil lined tray, drizzle over some olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes until golden and softened.
Place a pan on the stove on high heat with a small glug of olive oil. When hot, fry the steak mince with some salt until brown, about 4 minutes. Once the meat has a nice golden colour all over, add the red wine and cook until the wine has evaporated, about 1-2 minutes. Set the steak mince aside in a little bowl.
Place the pan back on medium-high heat and add another glug of olive oil. Add the onion and celery and a little salt and cook until soft and translucent, about 5 minutes. Add the garlic, cinnamon and cayenne pepper (use as much or as little as you like, it has a slightly spicy kick), cook for 1 minute. Add the tomato paste and cook for another minute. Then mix in the tomatoes, water and steak mince and simmer for 10 minutes, until the sauce has thickened. Season to taste.
Serve the bolognese spooned over the cauliflower and bell peppers. Top with some parmesan shavings, parsley and a fresh crack of black pepper./p>