Pasta Bolognese
Green
A hearty bolognese sauce tossed through pasta and paired with seasonal vegetables.
Ingredients
- Ingredient
- Amount
- Olive oil
- As needed
- Onions
- 1 medium diced
- Garlic
- 1 clove crushed
- Lean beef mince
- 250g
- Carrot
- 1 medium grated
- Celery
- 1 stalk sliced
- Zucchini
- 1/2 medium grated
- Salt-reduced Tomato paste
- 1 1/2 tbsp
- Fresh or dried herbs
- to taste (oregano, basil, parsley)
- Worcestershire sauce
- 2 tsp
- Tomato passata
- 1 cup
- Saltreduced beef stock powder
- 12 tsp or 2 cubes
- Brown lentils
- 1 400g tin undrained
- Pasta (dry)
- 2 cups
- Reduced fat cheddar cheese
- 1/2 cup grated
This is a School Lunch Project Menu item, best served “with Seasonal vegetables”.
Method
- Place a saucepan over medium heat and add enough oil to lightly coat the bottom of the pan.
- Add the onion and garlic and cook for a minute or two, until the onion starts to look transparent.
- Add the beef mince, stirring frequently and breaking up any lumps that form with your spoon.
- When the meat is cooked, add the carrot, celery and zucchini. Cook for a couple of minutes, until they are soft and most of the liquid in the pan has evaporated.
- Add the herbs, tomato paste, Worcestershire sauce, passata, beef stock, undrained brown lentils and stir.
- Bring to the boil, then reduce heat to low and simmer for an hour or until sauce has reduced, stirring regularly to stop it from sticking to the bottom of the pan.
- Cook the pasta according to the packet instructions, drain and add to sauce mixture, stirring to combine. Serve topped with cheese.
*Use fresh herbs if you have them available, but if not, dried are fine. Basil, oregano and thyme are great options.
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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