Tip: always make sure you have all the ingredients out measured and ready to go before you begin to cook * and read through the recipe to become familiar with the flow.
You will need:
500 g lean beef mince
2 cans of tomatoes in juice
1 red onion
1 red pepper
1 good size clove of garlic
1 large orange
olive oil for cooking
pink Himalayan rock salt or plain rock salt
a good grind of peppercorns
a glass of red wine(optional) the alcohol burns of with cooking
2 large Parsnips
You will need a sieve to hold the pasta while cooking.
Take mince out of the fridge and allow to come to room temperature.
Meanwhile start prepping
Dice your onions and pepper finely
Zest your orange with a fine zester, you only want the zest not the white pith. Reserve and chop the orange into chucks.
Now prepare the garlic .. this is a tip I learnt many years ago at a Cordon Bleu course I took with a girlfriend as a fun thing to do leading up to Christmas.
Clean your chopping board and get your garlic bulb and pink salt. Now take your garlic and get a large sharp knife – turn the knife on its side on top of the garlic clove and with the heal of your hand base down hard to split the skin from the bulb. Now it should peel off easily. Add a few generous grinds of the salt to the smashed garlic and blend with the edge of the knife.
In a large heavy fry pan add a good couple of glugs of olive oil to the pan, let it heat up then add the onion allow it to begin to soften then add the red pepper. Once that begins to soften off add the garlic and allow to become fragrant.
Now add the orange zest and pepper, allow to cook for a few minutes then add the rest of the orange. Cook for a few minutes then add the 2 tins of tomatoes and red wine.
Once it has come to a boil reduce heat and cook slowly until reduced down and the sauce becomes thick and rich in both colour and taste.
This is fun!
I used a vegetable peeler that has one flat blade and one variegated blade, so I guess it depends on what you have. A flat blade will work equally as well, you will just have a slightly different size pasta.
Peel your parsnip, then run your peeler up and down the parsnip in one motion, not lifting the peeler off the parsnip. If you have variegated blade or spiralizer, use that. You’re after think strips that resemble pasta. Gently toss in a bowl with a little olive oil, just enough to lightly coat it. You do not want it dripping in oil.
To cook the parsnip pasta, heat a pot of water to a gentle boil, put the parsnip pasta into the sieve and hold over the boiling water, very gently move the pasta around. You only want to soften it so it is al-dente, not soft so it falls apart. It won’t take long.
Just relax and enjoy this new creation, it is delicious!
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