PREPARATION

1. Heat oven to 475 °F. Add the first 6 ingredients to a large roasting pan about 15 by 10 in, along with 3 T oil, 2/3 cheese, 2 t salt and plenty of pepper.
2. Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting pan and mix to combine. Transfer to the oven and bake until browned on top and sizzling, about 25 minutes.
3. Reduce heat to 375 °F
4. Use a fork to break the meat apart, stirring it into the liquid that has been produced. **
5. To cook voodles, pour cream on top of sauce, then add the voodles. Stir into the sauce until thoroughly coated; Cover with foil; Bake until tender, about 5-10 minutes.
6. Remove from the oven, stir in the ¼ C parsley, sprinkle with the remaining cheese and drizzle with the remaining oil.
7. Bake until the top is crisp in parts and beginning to brown (about 20 min)

*Suitable voodles include: butternut squash, carrots, celeriac, chayote, kohlrabi, parsnips, turnips, zucchini

**Bolognese sauce can be stored frozen at this stage and used with meat or vegetables.