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Pastrami spaghetti bolognese recipe

A spaghetti bolognese sauce recipe can be served not only with spaghetti but any kind of pasta that you like.

This is an extra special spaghetti bolognese recipe as Chef uses pastrami.

Pastrami is cured beef usually sold already sliced in supermarkets and delicatessens, pastrami can be used in replacement of bacon in certain recipes which is great for people who do not eat bacon.

Another great reason to cook this delicious spaghetti bolognese recipe is that it is not rich with tomatoes.

The taste of the pastrami in this recipe gives it a wonderful flavour.

Ingredients for pastrami spaghetti bolognese

1 large Onion (diced)
3 handfuls of Chestnut mushrooms (diced)
5 small Carrots (grated)
1 pack Extra lean minced beef
1 pack Pastrami
Salt and Pepper
1/3 Tube tomato puree
Water
Large pinch dried basil
Large pinch dried parsley
3-5 Garlic cloves (minced)
Few drops Worcestershire sauce

Picture of fresh pastrami.

Picture of cooked pastrami.

Picture of spaghetti.

How to make a pastrami spaghetti bolognese recipe

Pour some oil into a large pan and add the pastrami.

On a medium heat cook the pastrami for a few minutes stirring constantly.

When the pastrami starts to slightly crisp up remove the pastrami from the pan and into a bowl.

Add the onions and carrots to the pan.

Cook stirring often until the onions and carrots start to soften, about 15 minutes or so.

When the onions and carrots are soft add the garlic stir well and cook for a minute.

Add the lean beef and chop at the mince stirring well into the onions and carrots.

Cook until it is browned .

Add the pastrami, tomato puree, salt and pepper, herbs, Worcestershire sauce and a cup of water.

Do not cover the beef in water, only add enough water to add moisture to it.

Add the mushrooms and stir well.

Bring to the boil then simmer with a lid on for 20-30 minutes stirring often.

When the mushrooms cook the mushrooms will release water so do not add too much water.

Serve with cooked spaghetti or pasta or your choice.

You can sprinkle with freshly grated Parmesan cheese and fresh basil leaves if desired.

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Spiced Lamb and Vegetable Pasta Recipe

1:24 PM | Labels: food blog recipes, healthy recipes, lamb recipes, pasta recipes, spicy pasta recipes, vegetable recipes

I enjoyed eating this wonderful dish so much that I had to go back for a second serving.

The spiced seasoning paste I use for this tasty pasta recipe is absolutely delicious and aromatic.

If you love vegetables and lamb then this dish is for you, it is perfectly spiced and the combination of pasta being stirred through the dish is fantastic.

I used Buckwheat pasta spirals but you can use any pasta of your choice. This recipe is gluten free if using buckwheat pasta and also dairy free as there is no need to add cheese to this perfect pasta dish.

Considering this dish uses little oil, lean lamb, buckwheat pasta, herbs, spices and a combination of zucchini, peppers, mushrooms, Brussels sprouts and fresh spinach leaves....then this is one scrumptious very healthy recipe to cook.

Ingredients for Spiced Lamb and Vegetable Pasta
1 Zucchini (diced)
2-3 Handfuls Brussels Sprouts (sliced)
1 Red Pepper/Capsicum (diced)
1 Green Pepper/Capsicum (diced)
1-2 Large flat Mushroom (diced)
1/4 Cup Water
Rapeseed oil
1 Pack Lean Minced Lamb
2-3 Handfuls Fresh Spinach Leaves
2-3 Handfuls Buckwheat Pasta Spirals
1/4 Cup Water

For the Seasoning
1 Tbsp Tomato Puree/Paste
1 Tbsp Garlic Paste
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric
1/2 - 1 tsp Cayenne Pepper
2 tsp Dried Chives
1 tsp Dried Thyme
1 Tbsp Rapeseed oil
Pinch Salt

Picture of Jeenas Spice Paste.

Picture of fresh vegetables.

Picture of cooked buckwheat pasta spirals.

How to make This Blog Spiced Lamb and Vegetable Pasta Recipe

In a small bowl mix all of the spice paste ingredients together well.

Heat a large frying pan drizzle some oil and add zucchinis on a medium heat.

Once the zucchini starts to soften add the lamb mince.

Chop at the mince using a spatula cook for a few minutes.

Add the spice paste, stir well.

Add 1/4 cup of water then red and green peppers, stir well and simmer with a lid on for 10 minutes.

Whilst the the lamb is simmering bring a small pan of lightly salted water to the boil and cook the buckwheat pasta until it has softened and almost cooked but not cooked fully, drain.

If you use wheat pasta you may need to cook the pasta for slightly longer as buckwheat pasta is quick to cook.

Add 1/4 cup water and the Brussels sprouts, stir well and simmer with a lid for 5 minutes.

When the Brussels have softened add the buckwheat pasta and gently stir well.

Simmer with a lid on for another 10 minutes.

Once the pasta is fully cooked stir well and sprinkle the spinach leaves on top of the pan, place the lid on a let the spinach cook for a minute or two.