Ballymaloe Spaghetti Bolognese

  • Cooking Time: 10 mins
  • Serves: 2
  • Allergens: wheat, egg, dairy

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Description

If you are looking for all the taste of a Bolognese in just minutes, you’ve come to the right place. Ballymaloe Bolognese Sauce uses only 100% natural ingredients and it’s packed full of ripe tomatoes, herbs and spices. All of the slow cooking and blending of flavours has been done for you, so the only thing to add is the mince. The taste of Italy in mere minutes. 

Ingredients

  • 300g spaghetti
  • 430g beef mince
  • 1 carrot (peeled, diced into half inches)
  • 120g mushrooms (chopped)
  • 150g courgette (chopped, deseed if large)
  • 2 tbsp olive oil
  • 1 jar (400g) Ballymaloe Bolognese Sauce
  • 2 oz of water
  • Grated Parmesan
  • Salt and pepper

Dietary Suitability

Method

  1. Bring a large saucepan of water to the boil, add the salt and bring back to the boil
  2. Stir in the spaghetti and cook for 4 minutes
  3. Take from the heat, leave the lid on and allow to sit for a further 4 minutes
  4. Taste to ensure it is cooked, then drain and set aside
  5. In a frying pan, heat 1 tbsp of olive and crumble in the beef mince
  6. Cook off the mince fully and set aside
  7. In a separate medium-sized saucepan, heat the other tbsp of olive oil and add in the diced carrot, mushroom and courgette, then cover and sweat. Heat for ten minutes until the vegetables are cooked through
  8. Add the cooked vegetables to the browned meat, then stir in your Ballymaloe Bolognese Sauce and bring to the boil
  9. Taste and adjust the seasoning with sea salt and freshly cracked black pepper
  10. Take four warm plates and portion out the spaghetti, then top each with the delicious mince, veggies and sauce and sprinkle with grated Parmesan.

  • Cooking Time: 10 mins
  • Serves: 2
  • Skill: easy
  • Allergens: wheat, egg, dairy

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