A beef Bolognese sauce combined with 5 vitamin and mineral packed vegetables. Ideal for dividing into smaller servings and freezing.
2 tbsp olive oil
2 tsp mixed dried herbs
1 medium red onion (finely diced)
2 cloves of garlic (crushed)
2 rashers lean smoked back bacon (diced)
2 medium carrots (finely diced)
2 sticks celery (finely diced)
1 red pepper (seeds removed and very finely diced)
500g tomato passata
225g lean minced beef
25g Parmesan cheese (grated)
25g Parmesan cheese, grated to top
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1.Prepare the Bolognese. Gently fry the onion, garlic and mixed herbs in the olive oil for 5 minutes to soften. Add the diced bacon and cook for a further 5 minutes.
2.Stir in the diced carrots, celery and pepper and cook for a further 5 minutes. Add the minced beef and cook for 5 minutes or until lightly browned. Add the passata.
3.Bring to a gentle simmer, cover and cook for 30 minutes until the sauce has thickened and reduced by about a third.
4.Allow 50g dried spaghetti for small or children’s portions and up to 100g for adult portions. Cook in a large pan of boiling water following on pack instructions.
5.Drain and serve in individual bowls topped with Bolognese Sauce and sprinkled with grated Parmesan