Name: Lamb sausage Bolognese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: shallots, sliced 2,garlic cloves, chopped 2,olive oil 2T,Woolworths free-range rosemary ,lamb sausage 500g,Woolworths cherry tomatoes can 1 x 400g,lentils can, drained and rinsed 1 x 400g,Woolworths baby marrow spaghetti 300g,Woolworths butternut spaghetti 300g,sea salt and freshly ground black pepper, to taste ,grated cheese, for serving (optional)

Home
Recipes
Health conscious

Butternut recipes

Lamb sausage Bolognese

25 minutes

Mielie recipes

Three-sisters-and-a-niece salad

30 minutes

Mexican recipes

Tomato pozole

30 minutes

Great value

Easy sausage bollito misto

20 minutes

Chicken recipes

Roast chicken with millet couscous

45 minutes

Broccoli recipes

Tenderstem broccoli-and-blue cheese soup

30 minutes

Avocado recipes

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

25 minutes

Salad recipes

Minty green salad

8-10 minutes

Asian recipes

Seared tofu with sushi rice

25 minutes

Chickpea recipes

Moroccan roast veggies with chickpeas

25 minutes

Cauliflower recipes

Cauliflower soup with cheesy garlic bread

20 minutes

Indian recipes

Paneer with spinach-yoghurt sauce

20 minutes

Paneer with spinach-yoghurt sauce

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T olive oil
1 onion, sliced
1 T mustard seeds
2 t cumin seeds
1 x 5 cm ginger piece, peeled and grated
3 garlic cloves, finely chopped
2 t Woolworths medium curry powder or garam masala
6 Woolworths slicing tomatoes, quartered
600 g baby spinach
1 lemon
¾– 1 cup plain yoghurt
200 g Woolworths paneer cheese, torn into chunks
3 T canola or sunflower oil
Woolworths tortilla wraps, lightly charred, for serving

Method

1. Gently pan-fry the onion in the olive oil until soft and translucent. Add the spices and fry for 3–5 minutes, or until fragrant and the mustard seeds start popping.

2. Add the ginger, garlic, curry powder and tomatoes and increase the heat slightly to sizzle. Add 1–2 T water to release the flavours from the pan.

3. Fold through the baby spinach in batches until completely wilted, cooking for about 2 minutes.

4. Squeeze in the lemon, then fold in the yoghurt until you reach the desired consistency. Cook for 30 seconds, then remove from the heat.

5. Pan-fry the paneer in the oil until dark golden and crunchy and drain on kitchen paper. Serve the paneer and yoghurt sauce with the wraps.

Cook's note: I can easily go through a bag of baby spinach a day; I find it one of the most underused ingredients out there. I add huge handfuls to my morning shakes, shred into everyday salads or soups, and I love wilting it in a pan with a squeeze of lemon juice and a sprinkle of sea salt. It’s great with eggs in the morning or with fish fried in harissa butter.

Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Lamb sausage Bolognese

Three-sisters-and-a-niece salad

Tomato pozole

Easy sausage bollito misto

Roast chicken with millet couscous

Tenderstem broccoli-and-blue cheese soup

Ultimate guacamole with sweet potato nachos, crispy chickpeas and crème fraîche

Minty green salad

Seared tofu with sushi rice

Moroccan roast veggies with chickpeas

Cauliflower soup with cheesy garlic bread

Paneer with spinach-yoghurt sauce

Paneer with spinach-yoghurt sauce

Ingredients

Method