This extra cheesy bolognese bake is perfect for Sunday night cooking. Just heat and eat later in the week.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 garlic cloves, crushed
- 500g beef mince
- 1/4 cup tomato paste
- 400g can diced tomatoes
- 1 cup Massel beef stock
- 1 1/2 cups cooked long-grain white rice
- 4 eggs, lightly beaten
- 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 200g packet grated perfect melt blend cheese (see note)
- Fresh basil leaves, to serve
- 120g mixed salad leaves, to serve
Method
- Step 1Heat oil in a large frying pan over medium-high heat. Add onion, carrot, celery and thyme. Cook, stirring, for 10 minutes or until vegetables soften. Add garlic and mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
- Step 2Add tomato paste, tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until thickened. Set aside to cool for 10 minutes.
- Step 3Meanwhile, preheat oven to 200C/180C fan-forced. Combine rice, egg, parsley and 2/3 cup cheese in a large bowl. Add mince mixture. Stir to combine. Spoon into a 7cm-deep, 22cm x 28cm (10-cup-capacity) baking dish. Sprinkle with remaining cheese.
- Step 4Bake for 30 to 35 minutes or until golden and set. Stand for 10 minutes. Top with basil and serve with salad leaves.
- Low carb
- Lower gi
Nutrition
2866 kj
Energy
40g
Fat Total
17.9g
Saturated Fat
4g
Fibre
51.5g
Protein
275mg
Cholesterol
841mg
Sodium
27.3g
Carbs (total)
All nutrition values are per serve
Notes
We used a three-cheese blend containing colby, gouda and parmesan. You could use grated pizza cheese instead.
Prepare in advance: Make steps 1 and 2 of the recipe. Cool. Spoon into an airtight container and keep in the fridge for up to 2 days.
- Author: Liz Macri
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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