Baked Bean Bolognese
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 200 g 5% fat lean beef mince
- • 1 large red onions (peeled and finely diced)
- • 2 carrots (peeled and finely diced)
- • 1 red pepper (deseeded and finely diced)
- • 100 g mushrooms (finely chopped)
- • 1 small courgette (finely diced)
- • 1 clove fresh garlic (peeled and crushed)
- • 2 tbsp tomato puree
- • 400 g chopped tomatoes
- • 100 g passata
- • 410 g baked beans
- • 1 beef stock cube
- • 2 tsp Worcestershire sauce or Henderson's relish
- • 1 pinch mustard powder
- • 1/2 tsp Italian herbs
- • salt and pepper (to taste)
- • 200 g dried pasta (you can use whichever one you prefer)
- • low calorie cooking spray
Preparation Steps
Heat two non-stick pans and spray liberally with low-calorie cooking spray. Add your mince to one pan and fry until browned on all sides. Add the vegetables and garlic to the second pan and fry. This should take around 5 minutes.
Once the mince is browned, add the vegetables and continue to sauté. Crumble the beef stock cube over and add salt and pepper. Continue to sauté until the vegetables are soft.
Add the tomato puree, tomato passata, chopped tomatoes and baked beans and mix well. Simmer for five minutes.
Add the mustard powder, italian herbs and Worcestershire sauce and simmer for a further 10 minutes. While the bolognese simmers, cook the pasta according to packet instructions (usually around 10-12 minutes in a pan of boiling salted water).
Serve the bolognese on top of the pasta. Nom, nom, nom!