Spaghetti Bolognese Cups

Spaghetti Bolognese Cups

Try these Spaghetti Bolognese Cups for a twist on your usual pasta dish. Grab your muffin tray and whip up this delightful and cute recipe today.

Ingredients:

• 600g Deagon Bulk Meats beef mince
• 150g dried spaghetti
• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 410g can tomato purée
• 2 eggs, lightly beaten
• 1/3 cup plain flour
• 1 cup grated pizza cheese
• 1/2 cup roughly chopped fresh basil leaves, plus extra to serve
• 1/4 cup roughly chopped fresh flat-leaf parsley, plus extra to serve

Method:

1. Cook spaghetti following packet directions until tender.
2. Meanwhile, heat oil in a large frying pan over medium-high heat.
3. Add onion. Cook, stirring, for 3 minutes or until just softened.
4. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 5 to 6 minutes or until browned.
5. Add garlic. Cook, stirring, for 1 minute or until fragrant.
6. Add tomato purée. Bring to a simmer. Reduce heat to low.
7. Simmer, stirring occasionally, for 10 minutes or until thickened.
8. Remove from heat. Set aside for 10 minutes to cool.
9. Drain spaghetti. Transfer to a large bowl.
10. Using scissors, cut spaghetti into 5cm lengths. Cool for 10 minutes.
11. Preheat the oven to 180C/160C fan-forced. Grease 18 holes of two 12-hole (1/3-cup-capacity) muffin pans.
12. Add mince mixture to spaghetti. Add egg, flour and 1/2 the cheese.
13. Mix well to combine. Stir in basil and parsley. Season with salt and pepper.
14. Divide mixture evenly among holes of prepared pans, pressing to compact.
15. Sprinkle each cup with remaining cheese.
16. Bake cups for 20 minutes or until cheese is melted and golden. Stand in pans for 5 minutes.
17. Transfer to a baking paper-lined wire rack to cool.
18. Serve warm or cold, sprinkled with extra basil and parsley.

Recipe courtesy of Kim Coverdale