Bolognese Bake
How To Make Bolognese Bake Recipe
Serves: 6
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 527 | 1,638 |
| Energy kcal | 126 | 392 |
| Fat | 3.1g | 9.5g |
| - of which saturates | 1.4g | 4.3g |
| - monosaturates | 1.4g | 4.2g |
| - polyunsaturates | 0.3g | 0.9g |
| Carbohydrates | 14.7g | 45.7g |
| - of which sugars | 3g | 9.3g |
| Fibre | 1.4g | 4.5g |
| Protein | 9.9g | 30.8g |
| Salt | 0.2g | 0.6g |
Allergens
Fish
Cereals Containing Gluten
Crustaceans
Ingredients
- 600g Lean Mince Beef
- 480g Cooking Canned Tomatoes
- 300g Pasta Shells
- 180g Onions
- 150g Closed Cup Mushrooms
- 142g Tomato Puree
- 12ml Worcester Sauce
- 2ea Garlic
- 1.2g Fresh Basil
Cooking Instructions
1. Fry the mince in a large flame proof casserole over a medium heat, stirring until browned.
Add the onion, garlic and cook for 5 minutes, stirring until softened.
Add the mushrooms and cook for a further 3-4 minutes.
Stir in the chopped tomatoes, tomato puree, stock cubes and 900ml boiling water and bring to the boil.
Boil the pasta separately and when potting up lay the pasta in container and the sauce on top.