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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