Vegie and Beef Bolognaise

This meal is great to freeze in small portions for the kids.

Ingredients (serves 6):
  • 1 tbs olive oil
  • 1kg lean beef mince
  • 175g short-cut bacon rashers, finely chopped
  • 300g button mushrooms, thinly sliced
  • 3 zucchini, ends trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 800g can diced Italian tomatoes
  • 375ml (1 1/2 cups) water
  • 3 bay leaves
  • 2 tsp dried mixed Italian herbs
  • 2 tbs tomato paste
  • 500g macaroni pasta, cooked
  • Shredded parmesan or cheddar, to serve

  1. Heat the oil in a large frying pan over medium-high heat. Cook half the mince, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until mince changes colour. Transfer to a bowl. Repeat with remaining mince, reheating pan between batches.
  2. Add bacon, mushroom, zucchini, carrot, onion and garlic to the pan and cook, stirring, for 5 minutes or until the onion is soft. Add the beef, tomato and water. Bring to the boil. Add bay leaves and herbs. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Stir in tomato paste. Simmer for 10 minutes or until the mixture thickens slightly.
  3. Combine the mince mixture and pasta. Divide among serving bowls. Sprinkle with parmesan or cheddar.

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