- 0:05 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
What’s better than bolognaise? This one pot version, with wilted greens.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 2 tablespoons tomato paste
- 680ml btl tomato pasta sauce
- 500ml (2 cups) Massel beef stock
- 2 1/2 teaspoons dried marjoram leaves
- 400g penne rigate
- 100g baby spinach
- Shaved parmesan, to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and garlic for 5 minutes or until the vegetables are soft. Increase heat to high. Stir in the mince for 5 minutes or until browned.
- Step 2Add the tomato paste, pasta sauce, stock and marjoram. Bring to the boil. Stir in pasta. Reduce heat to medium-low. Simmer, covered, stirring often, for 15-20 minutes or until pasta is al dente and stock has absorbed. Season.
- Step 3Add the spinach and stir until it just wilts. Serve with parmesan.
Nutrition
3100 kj
Energy
19g
Fat Total
6.5g
Saturated Fat
9g
Fibre
47g
Protein
94g
Carbs (total)
All nutrition values are per serve
Notes
For a spicy twist, add pitted kalamata olives and dried chilli flakes with the marjoram. Try the dish with chicken, pork or veal mince, too.
- Author: Sonja Bernyk
- Image credit: Al Richardson
- Publication: Australian Good Taste
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