Tuesday, 11 April 2017

Syn Free Bolognese Bake


For the bolognese -

What you will need -

·         500g 5% or less beef mince
·         1 finely diced medium sized onion
·         1 finely diced medium sized carrot
·         150g finely chopped button mushrooms
·         1 tsp lazy garlic
·         Half tsp chilli flakes
·         Fresh torn leaves of basil
·         1 beef oxo cube
·         1 tsp dried mixed Italian herbs
·         2 tbsp balsamic vinegar
·         Black pepper
·         1 tin chopped tomatoes
·         1 carton passata (Or i sometimes just use 2 tins of chopped tomatoes instead)
·         200ml water
·         1 tbsp tomato puree

Method

  •   Fry the mince until browned with the beef oxo cube crumbled in.  Add in the onion, carrot, garlic, chilli and mushrooms to the beef and fry until softened.
  •   Then add in the mixed dried herbs and fresh basil.
  •   Add in 2 tbsp balsamic vinegar and let it sizzle and reduce.
  • Then add the chopped tomatoes, passata, tomato puree, 200 ml water and lots of cracked black pepper.
  • Stir and cover loosely with a lid or some foil making sure there's a little room for the heat to escape.
  • Simmer away on low stirring occasionally for at least an hour, this will create a gorgeous ragu. I usually have mine simmering for a couple of hours. Don’t be afraid to add a little more water if it becomes too thick!

For the bakes -

  • Mix 100g cooked pasta shapes per person with about 1/5 of the bolognese mixture in an individual dish (I got these ones from sainsburys) 
  • Add Hex A Mozzarella on top (allowance varies depending on where you get your mozzarella but most reduced fat ones including the ASDA reduced fat one are 70g for HexA ) 
  • Place in the oven on around 200 for around 20 - 25 minutes until golden! 
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