Bolognese-stuffed kumara

Make your leftover bolognese sauce even tastier by stuffing it inside sweet baked kumara.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Bolognese-stuffed kumara
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 300 gram beef mince
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 tablespoon tomato paste
  • 400 gram can diced tomatoes
  • 1/2 cup red wine
  • 4 medium kumara, scrubbed
  • finely grated parmesan, parsley sprigs, mixed salad leaves, to serve


Bolognese-stuffed kumara
  • 1
    In a large saucepan, heat oil on high. Saute onion and garlic for 2-3 minutes until tender.
  • 2
    Add mince. Brown well, breaking up lumps as it cooks. Stir in carrot, celery and paste. Cook for 2 minutes.
  • 3
    Mix in tomato and wine. Bring to boil. Reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until sauce thickens. Season to taste.
  • 4
    Meanwhile, prick kumara all over with a fork. In two batches, microwave on high (100%) for 8 minutes until tender. Cool slightly, then using a small sharp knife cut a slit halfway through the centre of each kumara and remove a little of the soft centre.
  • 5
    Pile bolognese into kumara. Top with parmesan and parsley sprigs. Serve with mixed salad leaves.

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