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    A TASTE OF MY CAREER

    Apr 29, 2022 5 minutes
    PICTURES: DONNA LEWIS

    SUMMER BOLOGNAISE

    You don’t always have to serve bolognaise with pasta. I like to use baby marrow spaghetti, but you can also use butternut, beetroot or carrot.

    SERVES 6 PREPARATION & COOKING: 50 MIN

    1½kg Roma tomatoes
    3 sprigs of thyme
    45ml (3T) canola oil
    1 onion, chopped
    2 garlic cloves, chopped
    250g lean bacon, chopped
    30ml (2T) harissa paste
    500g lean lamb mince
    45ml (3T) tomato paste
    200ml (4/ 5 c) lamb stock
    20ml (4t) smoked paprika
    100g almond flakes
    400g baby marrow spaghetti (find it in the veggie section of the grocery store)
    salt and freshly ground pepper
    200g cherry tomatoes, halved

    1 Put the Roma tomatoes in the bowl of a food processor. Add the thyme and pulse until smooth. Set aside.

    Heat the oil in an oven-proof pot. Stir-fry the onion, garlic, bacon

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