Windhoek Light Beef Bolognaise with Courgette Spaghetti…
- ¼ cup Canola oil
- 2 whole star anise
- 1 teaspoon ground cinnamon
- 4 bay leaves
- 2 tablespoons dried oregano
- 1.5 kg lean beef mince
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 2 tablespoons finely chopped garlic
- 2 cups finely diced onion
- 2 cups finely diced carrots
- ¼ cup tomato paste
- 1 ½ cups Windhoek Light Beer
- 2 x 400 g tins whole peeled tomatoes, blended
- 2 tablespoons Worcestershire sauce
- ¼ cup sugar
- 2 tablespoons lemon juice
- Courgette Spaghetti
- 2 medium sized courgette per person
- 1 teaspoon of Salt
- 3 tablespoons good quality extra virgin olive oil
For the Bolognaise...
- Place the oil, star anise, bay leaves and oregano in a large, heavy-based saucepan and heat to infuse the flavours. Season the beef mince with the salt and pepper. Add the mince to the saucepan and brown. Add the garlic, onions and carrots. Cook for 5 minutes. Add the tomato paste and cook for 5 minutes. Add the Windhoek Light and cook for 5 minutes. Add the blended tinned tomatoes, Worcestershire sauce, sugar and lemon juice. Simmer for 40 to 50 minutes over a low heat.
- Remove the star anise and bay leaves before serving.
- Spoon Bolognaise generously over the Courgette Spaghetti.
For the Courgette Spaghetti...
- Using a vegetable peeler – peel off ribbon like strips which you then cut with a sharp knife into “spaghetti-like noodles”. When you get to the seeds, turn the courgette as the seeds are to moist and will not hold the spaghetti shape.
- Just before serving – lightly fry in a pan with the olive oil and salt. You want the courgette spaghetti to be firm not soft – so be careful not to over cook.
Chef’s Tip: This is a great recipe if you are trying to keep your carb intake low. You can also use Cabbage for your Spaghetti-like noodles by shredding the cabbage so you get long thin strips
Recipe by Chef Peter Ayub – www.senseoftaste.co.za