Red Curry Spaghetti Bolognese
The following recipe serves 4, but it can be easily divided in half, or made for 4 and packed for lunch the next day or frozen for another day. I used a traditional Italian mixture of pork and veal, but chicken, beef or turkey would work as well. Feel free to use rice noodles or gluten-free spaghetti for a gluten-free version.
For the Red Curry Spaghetti Bolognese Sauce:
- 250 g pork mince
- 250 g veal mince
- 2 tbsp olive oil
- 1 brown onion chopped
- 440 g (1 can) crushed organic tomatoes
- 1 tsp Chinese five spice powder
- 3 tbsp red curry paste
- 1/2 cup green peas fresh or frozen
- 1/2 cup shelled broadbeans fresh or frozen
- 200 g uncooked spaghetti pasta or gluten-free pasta
- sliced red long chilli
- freshly chopped coriander leaves
- lime wedges
To make the Red Curry Spaghetti Bolognese Sauce:
Place mince pork and veal in a bowl and break into chunks.
Heat oil in a large pot over high heat and add broken up mince. Cook for about a minute then stir to help the mince brown and cook evenly for another 3 minutes or so.
Add onion, can of chopped tomatoes, five spice powder and red curry paste. Stir well. Reduce heat to medium. And simmer, uncovered for 10 minutes. Add peas and broadbeans and cook for a further 5 minutes for them to soften.
Cook pasta according to packet instructions, drain and add to the mince. Mix well.