One Pan Strozzapretti Bolognese

Buy or find
Brown onion, 1, diced
Zucchini, 1 washed and diced
Carrot, 1, washed and peeled and diced
Pork and Veal mince, 500g
Passata, 700ml bottle
Tomato Paste, 2 sachets
Oregano, tiny pinch
Dried thyme leaves, garlic powder, onion powder, dried rosemary, dried basil, dried Italian herbs, pinch
1 cup red or white wine
Short pasta such as penne, 500g
Olive oil for frying

Do
Fry onion over medium in oil until soft. Add zucchini and carrot and fry until soft (about 5-10 minutes)
Add splash of wine and stir until evaporated.
Add meat, fry on medium-high heat until browned.
Add remaining wine and stir until evaporated.
Add 300ml passata and pasta and herbs.
Add pinch of cracked pepper.
Stir until combined.
Turn heat to medium and allow to evaporate.
Add one sachet tomato paste and stir.
Add remaining passata and stir.
Add tomato paste and stir until combined.
Add 300ml water, stir until combined.
Allow to evaporate.
Add 300ml water, stir until combined.
Allow to evaporate.
Add more water and stir and repeat until the pasta is al dente.

Serve with parmesan cheese.

This also works as a Mexican strozzapretti. Use quorn instead of beef if desired. Add red kidney beans after pasta cooked. Add lots of cheese as well. Spice base is cumin, oregano and paprika and chilli. Make sure you don’t make this too tomatoey from tomato paste.