2019-08-01_Men_s_Health_South_Africa

MH.CO.ZA/ August 2019 113

Aucamp

Bolognaise

4 Portions | 10 min prep | 30 min cooking

“This dish is real Aucamp staple food,

and it’s probably a staple dish in countless

households across the country and around

the world, too. It remains one of the easiest

dishes to cook, and immediately makes

me long for the Aucamp dining table.”

MONDAY NIGHT:

OLIVE OIL

1 BROWN ONION,

CHOPPED

2 LARGE CARROTS,

CHOPPED

1 CELERY STALK,

CHOPPED

2 GARLIC CLOVES,

COARSELY

CHOPPED

500G 100% BEEF MINCE

(NOT EXTRA LEAN)

1 TIN (400G) WHOLE

TOMATOES

1 TIN (70G) TOMATO

PURÉE

WHAT YOU’LL NEED

1. Pour some olive oil
   into a medium-sized
   pan and heat it over
   a moderate heat. Fry
   the chopped onion in
   the olive oil. Add the
   carrots, celery and
   garlic, and continue
   frying for another 2
   minutes.


2. Fry the mince with
   the vegetables until
   light brown.


3. Add the tomatoes
   and tomato purée to
   the mince and cook
   for about 5 minutes.
   Use a wooden spoon
   to mash the tomatoes
   and stir them
   thoroughly. Add the
   white wine, turn the
   heat down, and let
   everything simmer for
   5 minutes.


4. Add the balsamic
   vinegar, origanum,
   parsley and red
   pepper (optional).
   The sweetness of

the balsamic vinegar

cuts the acidity of the

tomatoes. Season

with freshly milled salt

and pepper.

5. Place the lid on the
   pot at an angle and
   simmer the sauce
   over a low heat for
   about 10 minutes to let
   it reduce slightly. Stir
   occasionally.


6. Serve the sauce
   over Banting “pasta”
   (spiralised vegetables

• Google a recipe if
  you need one) and
  sprinkle the parmesan
  over.

7. Portion out a
   serving for Tuesday’s
   lunch and place it
   in a single-serving
   container, ready to
   grab-and-go.

1 CUP DRY WHITE WINE

2 T BALSAMIC

VINEGAR

1 T ORIGANUM

1 T DRIED PARSLEY

PINCH RED PEPPER

(OPTIONAL)

FRESHLY MILLED

SALT AND PEPPER

PARMESAN,

COARSELY GRATED

M

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Day.

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