SERVES 6-8
1 tbsp extra virgin olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and sliced
1 tbsp oregano or marjoram leaves, roughly chopped
500g lean beef, pork or chicken mince
1 small head broccoli (250g), trimmed and roughly chopped
1 small courgette, trimmed and roughly chopped
750ml tomato passata
500ml beef or chicken stock
sea salt and cracked black pepper, to taste
600g penne (or your favourite pasta)
1 Place the oil in a large, deep-sided nonstick frying pan over medium heat. Add the onion, garlic and oregano or marjoram. Cook, stirring with a wooden spoon, for 6 minutes or until the onion is soft and golden.
2 Add the mince and increase heat to high. Cook, breaking up any lumps with the spoon, for 8-10 minutes or until browned all over.
3 Place the broccoli and courgette in a food processor and pulse until super fine. Add to the mince and cook, stirring a little, for 5 minutes or until the broccoli is soft.
4 Add the passata, stock, salt and pepper and stir to combine. Reduce the heat to low and simmer (gentle bubbles) for 15-20 minutes or until thick.
5 While the sauce is simmering, cook the pasta in a large saucepan of boiling salted water for 8-10 minutes or until soft. Place a colander in the sink and, wearing oven gloves, pour in the pasta to drain.
6 Divide the hot pasta among bowls and top with the bolognese sauce, plus some finely grated parmesan (if you like).
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