Beef Bolognese

Name: Beef Bolognese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 500g Beef Mince; 300g dry (600g cooked) Wholegrain Pasta; 2 tins (800g) Tomatoes; 1 large onion (150g) Onions; 2 carrots, finely diced (120g) Carrots; 3 cloves (10g) Garlic (Fresh)

Recipes · Dinner · Recipe, Typed Supps

A sauce that only gets good after the first twenty minutes, so give it the full forty-five.

Allergens and patterns

Contains gluten.

Ingredients

500g Beef Mince — Browned in batches over high heat. Crowding the pan steams the meat and you lose the crust that carries the flavour.
300g dry (600g cooked) Wholegrain Pasta — Wholegrain holds sauce better than white and brings three times the fibre.
2 tins (800g) Tomatoes — The long simmer concentrates them and makes their lycopene more available than it was raw.
1 large onion (150g) Onions — With carrot and celery, the base every bolognese starts from.
2 carrots, finely diced (120g) Carrots — Sweetness that balances the acid of the tomato without adding sugar.
3 cloves (10g) Garlic (Fresh) — Added after the onion so it perfumes rather than burns.

Nutrition per serving

Calories: 616.8 kcal
Protein: 48.1g
Carbohydrate: 55.4g
of which sugars: 10g
Fat: 22.1g
of which saturated: 9.7g
Fibre: 11.3g
Sodium: 138.6mg

Method

Soften the onion, carrot and celery in oil for ten minutes.
Brown the mince hard in batches, then return it all to the pot with the garlic.
Add the tomatoes and simmer, half-covered, for at least 40 minutes.
Cook the pasta and toss it through the sauce rather than sitting the sauce on top.