This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
A rich, comforting Italian-style Bolognese that’s packed with lean beef and vegetables, with enough wholewheat spaghetti to make it properly satisfying.
1.
Heat olive oil in a large pan, then toss in the previously chopped onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally so it doesn’t burn. Add a pinch of salt and pepper to help draw out the flavours.
2.
Add the minced beef and cook until browned, breaking it up as you go (about 5-7mins). When the beef is no longer red, add tomato paste and pour in the wine. Let it simmer for a minute or two to cook off the alcohol.
3.
Add the passata, lentils, rosemary, sage, bay leaves, sugar, balsamic vinegar, nutmeg, and pepper.
4.
Simmer uncovered for 30 minutes, stirring occasionally.
5.
Meanwhile, cook the spaghetti according to the packet instructions.
6.
Remove the rosemary, sage and bay leaves.
7.
Drain the spaghetti and add to the ragu.
8.
9.
10.
11.
12.
Storage information
Store in airtight containers in the refrigerator for up to 3 days. For the best texture, keep the sauce and spaghetti separate. The Bolognese sauce can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat until piping hot.
Tip
Lower carb: Replace the wholewheat spaghetti with low carb pasta or courgette noodles. Lower fat: Use extra-lean minced beef and reduce the olive oil to 1–2 teaspoons.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript