Beef Bolognese with Brown Rice Penne
Mindful Chef has kindly given us permission to share this delicious recipe.
Beef Bolognese with Brown Rice Penne
A take on the classic Italian dish spaghetti bolognese. We use brown rice penne pasta with 100% grass fed beef mince in a deep and rich bolognese sauce. Served with a fresh salad and balsamic dressing.
Macros
541 calories • 59g carbs • 15g fat • 36g protein
Allergens:
Celery, Sulphites
Ingredients
1 red onion
200g brown rice penne pasta
200g carrot
200g celery
240g cherry tomatoes
2 baby cucumbers
2 beef stock cubes
2 tbsp Belazu aged balsamic vinegar
2 tbsp oil
3 garlic cloves
3 tsp dried basil
500g beef mince
600g passata
80g mixed salad leaves
Method
For two people.
Prep time: 15 mins.
1. Boil a kettle. Dissolve the beef stock cubes in a jug with 350ml boiling water.
2. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Add the beef mince and cook for 6-8 mins until turning golden brown, then place in a sieve to drain the fat and set aside.
3. Meanwhile, finely dice the red onion, peel and grate the carrot. Peel the strings from the celery and grate (use the small side of the grater). Peel and grate the garlic. Heat the same pan with 1/2 tbsp oil on a medium heat, add the onion, carrot, celery and garlic and cook for 5 mins until softening.
4. Boil a kettle again. Add the beef mince to the onion mixture along with the dried basil, the beef stock and the passata. Season with sea salt and black pepper and leave to simmer for 15 mins.
5. Half fill a large saucepan with boiling water and a pinch of salt. Add the brown rice penne and boil for 7-8 mins then drain. Stir through 1/2 tbsp oil to prevent sticking.
6. To make the salad; cut the cherry tomatoes in half and add just half to the bolognese and stir through. Place the salad leaves into a serving bowl. Slice the baby cucumbers in half lengthways then slice into half moons. Sprinkle the remaining cherry tomatoes and sliced cucumber over the salad leaves. Drizzle with the balsamic vinegar and 1/2 tbsp olive oil.
7. Divide the brown rice penne between four warm bowls and spoon the bolognese over the top, season with black pepper and serve the salad alongside.
With thanks to Mindful Chef for the use of this recipe, you can find the Mindful Chef at www.mindfulchef.com