Bolognaise Gems

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By Jade Campbell of Nutritional Solutions

This recipe serves four people.


  • 10 ml olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 300g lean beef or ostrich mince
  • 30 ml toamato paste
  • 125 ml red wine
  • 100 ml tomato purée
  • 1 x 400g can Italian tomatoes with herbs and garlic
  • 220g button mushrooms, grates
  • 1 large carrot peeled and grated
  • 5 ml sugar
  • 15 ml Worcester sauce
  • 30 ml chopped fresh oregano
  • 30 ml chopped fresh parsley
  • 2 gem squash, steamed, halved and seeded
  • Salt and freshly ground black pepper, to taste
  • Parmesan shavings

Heat the oil in a heavy-based saucepan and sauté the onion and garlic until translucent. Add the mince and fry until browned, then stir in the tomato paste. Increase the heat, add the wine and fry for a minute until reduced. Turn heat down and add the  tomato purée, canned tomatoes, mushrooms, carrots, sugar, Worcester sauce and fresh herbs. Simmer for about 20 minutes. Stuff the mince into the hollows of the steamed gems, season, top with Parmesan shavings and grill until golden and crispy. Serve with a green salad.


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