Make a penne bolognese dinner for 4-5 people. 500g beef mince, mixed Italian herbs from our organic garden, veges (e.g. onion, garlic, carrot, mushroom), Penne pasta 500g (white, but w/meal or gluten free (+$5) available by request), tomato puree, tomato paste, diced tomato tin. Side salad of mixed lettuce, cucumber, carrot. You’ll need from your own supplies: salt, pepper, sugar, salad dressing, oil, grated cheese garnish. Please note: all contents seasonal and subject to change. This list is a guide only.
Set aside salad leaf mix, cucumber and half your carrots for the side salad.
Finely chop remaining veggies (onion, garlic, herbs, carrot, mushroom, etc). Heat a large pan on high heat with a dash of oil, and saute chopped onion till translucent. Add chopped garlic, veggies and herbs, stir for another minute or so, then add the defrosted mince. Stir occasionally till mince is browned off, then add tomato paste, puree and chopped tomato tin. Stir well. Add a pinch each of sugar, salt and pepper. Bring to boil and reduce heat, stirring frequently. once reduced to a simmer, leave to reduce while you prepare the pasta and salad.
Bring a large pot of water to boil, with a pinch of salt and a dash of oil. When boiling add penne and reduce heat to a simmer. Stir occasionally and test to see when it’s ready.
While waiting for the pasta to cook and the sauce to reduce, make your side salad. Wash the salad leaf mix and rinse. Slice cucumber and grate carrot. Toss. Add dressing of your choice. (we like olive oil, mustard, lemon juice, salt, shaken together in a jar)
Once pasta is aldente (not overcooked), drain, mix with the sauce in the bigger of your two pots, and serve. top with grated cheese of your choice and accompany with side salad.