Classic Beef Bolognese
Makes 4-5 portions.
If dividing into 4 portions, each one contains:
378 Calories / 18.1g Fat / 44.1g Protein / 7.8g Carbs / 3.0g Fibre
If dividing into 5 portions, each one contains:
302 Calories / 14.5g Fat / 35.3g Protein / 6.3g Carbs / 2.4g Fibre
As with all UK labels, the carbs listed above are already net carbs - do not subtract the fibre.
Swapping the 5% beef mince for 10% beef mince gives:
If dividing into 4 portions, each portion contains:
455 Calories / 28.8g Fat / 40.6g Protein / 8.8g Carbs / 3.9g Fibre
If dividing into 5 portions, each portion contains:
364 Calories / 23.1g Fat / 32.4g Protein / 7.0g Carbs / 3.1g Fibre
40ml Olive Oil
4 Garlic Cloves
750g Beef Mince (we used 5% - if your beef mince is a higher fat %, you may want to reduce the olive oil.
A handful of Fresh Basil
A pinch of Mixed Dried Italian Herbs
20g Tomato Puree + 200ml Water, or 200g Passata (no water needed)
Salt & Pepper, to taste
Finely chop the shallots and finely slice the garlic cloves.
Add the olive oil to a pan over a medium-low heat. Once heated, add the shallots & garlic and cook for a few minutes to soften them.
Add the beef mince to the pan and break it up with a spatula. Sprinkle on salt & pepper, and let the mince cook for several minutes on a medium heat without moving the mince around.
Once you can see the mince beginning to brown on top, mix the contents of the pan.
Add the tomato paste and dried herbs and mix through. After a minute or so, add the water to create more of a sauce. Add more or less, depending on your preference. Mix through until the sauce is evenly distributed.
Reduce the heat down to low and allow it to simmer away.
Chop the fresh basil and sprinkle on top. After a couple of minutes, and when the sauce has reduced to your preference, season with additional salt & pepper if needed and serve.