Classic Beef Bolognese with Brown Rice Penne
Ingredients
- 2 tbsp aged balsamic vinegar (Sulphites)
- 500g beef mince
- 2 carrot
- 1 cucumber
- 1 red onion
- 250g brown rice penne (May contain Eggs, Soya)
- 80g mixed salad leaves
- 1 beef stock cube (Celery)
- 400g passata
- 2 tbsp tomato puree
- 200g seasonal tomatoes
- 2 tbsp garlic, basil and parsley paste
Description
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the beef and season with sea salt and black pepper. Cook for 4-6 mins, breaking it up with a wooden spoon, until golden brown.
- Meanwhile, finely dice the onion. Dice the carrots into 1cm cubes (peel optional). Halve the tomatoes.
- Add the onion and carrots to the beef pan and cook for 3-4 mins, until softening. Add the tomato puree, garlic basil paste, passata, half the fresh tomatoes, half the balsamic vinegar and 200ml of water. Crumble in the stock cube. Simmer for 10-12 mins, until thickened slightly. Season to taste with sea salt and black pepper.
- Meanwhile, make the salad; slice the cucumber into 1/2cm thick half-moons. Add the salad leaves to a bowl, along with the remaining tomatoes and cucumber. Drizzle with the remaining balsamic vinegar and 1 tbsp olive oil.
- Divide the penne between bowls and spoon over the bolognese. Serve the salad alongside.
