Name: Speedy pasta Bolognese
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 500g pack lean minced beef (5.1% fat); handful sliced mushrooms; 2 garlic cloves crushed; 3 tbsp sundried tomato purée; 400g can chopped tomato; glass red wine or 150ml/¼pt beef stock; 1 tsp dried mixed herb; 400g penne; handful basil leaves, torn, to serve

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Speedy pasta Bolognese

Speedy pasta Bolognese

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.31 ratingsRate

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Why not get the kids involved in cooking too with this simple version of a classic

Easily halved

Freezable (sauce only)

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Garlic & basil ciabatta

A star rating of 4.7 out of 5.64 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack lean minced beef

(5.1% fat)
handful sliced mushrooms
2 garlic cloves

crushed
3 tbsp sundried tomato

purée
400g can chopped tomato
glass red wine

or 150ml/¼pt beef stock
1 tsp dried mixed herb
400g penne
handful basil

leaves, torn, to serve

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Nutrition: per serving

kcal574
fat11g
saturates3g
carbs81g
sugars6g
fibre4g
protein41g
salt0.56g

low

Method

step 1

Brown the beef in a large frying pan for 5 mins, then throw in the mushrooms and soften for 3 mins. Stir in the garlic and sun-dried tomato purée and cook for 2 mins. Add the tomatoes, wine or stock, dried herbs and seasoning. Bring to the boil, then simmer for 10 mins.
step 2

While the sauce is simmering, cook the pasta as per pack instructions, drain, then serve with the sauce and torn basil leaves scattered on top.

RECIPE TIPS

ADD EXTRA VEG FOR 5-A-DAY

To up your 5-a-day vegetable intake, why not add chopped celery and carrot when frying the mushrooms and cook the sauce for an extra 5 mins, to give the carrot enough time to soften.

Recipe from Good Food magazine, February 2007

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A star rating of 4.5 out of 5.31 ratings

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