MINCE MASTER

These zhooshed up classics using the economical protein will pep up your midweek meals

Notes

To prep ahead, fill kumara with beef mixture and cheese, then bake in a hot oven 220°C (200°C fan) for 25 minutes or until golden and heated through. Pizza cheese is a premixed combination of grated mozzarella, cheddar and Parmesan, although any cheese is suitable.

Loaded kūmara

1 Heat oil in a large frying pan over medium heat. Cook onion, garlic, carrot, capsicum and celery, stirring, for 10 minutes or until vegetables soften and are lightly golden. Season with salt and freshly ground pepper. Increase heat to high and add beef. Cook, stirring, for 5 minutes or until browned.

2 Add mustard, tomato sauce and stock to pan. Cook, stirring, for 10 minutes or until sauce thickens. Season to taste.

3 Scrub kūmara, piercing all over with a fork. Wrap separately in cling film. Microwave on HIGH (100%) for 10 minutes or until tender. Cool for 5 minutes. Remove and discard cling film. Preheat grill to high.

4 For each kūmara, cut a 2cm- deep slit lengthways, from one end to the other. Using a tea towel or gloves, gently squeeze the base of the kūmara to open the top. Place kūmara on a foil-lined oven tray. Top each with some of the beef mixture. Sprinkle with cheese and grill for 3 minutes or until cheese is melted.

5 Sprinkle with parsley and serve with mixed leaf salad. Cooled mince mixture is suitable to freeze.

Tips

This Bolognese sauce is lighter and less intense than a traditional beef one. You can substitute chicken with pork mince for this recipe. For al dente (slightly chewy) fettucine, cook for about 2-3 minutes less than the time recommended on the packet.

Chicken & pea Bolognese