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Oct 26

Mexican Style Bolognaise (4 portions)

350g extra lean minced beef
250g mushrooms, sliced (1 packet)
1x onion, finely chopped
2x garlic cloves, minced
1x birds eye chili (optional, be advised that this chili is extremely hot)
1x green pepper, diced
2x carrots, grated
1x tinned Italian style tomato
250g durum wheat tagliatelle pasta (1/2 packet)
Salt to taste

p.s. you can substitute the minced beef with tinned lentils for a vegetarian option.

Calories: 495 per portion

Method:
Heat (dry) a large frying pan over a medium heat; add to it your minced beef, onion, garlic and chili. Cook through for about 5-10min, until the meat has browned and the onions have softened. Add your mushrooms, green pepper, carrots, salt to taste and cook for another 5-10mins before adding the tinned tomato. Reduce your heat and allow simmering for 20-30mins. You may need to add half a cup of water to keep your meat moist.

Boil your pasta, adding a tsp. salt and cook as per packet instructions (usually around 10-15mins) or until your pasta is al dente.

Mix your meat and pasta together and serve immediately.