Smoky Beef Bolognaise with Penne

Smoky Beef Bolognaise with Penne

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Gluten Free Bag on Sunday, October 22, 2017.
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Extra stock can be used instead of the wine if preferred.

Ingredients

Smoky Beef Bolognaise

  • 450g beef mince
  • 1 brown onion, grated or finely diced
  • 2 carrots, grated
  • Cabbage, diced 2cm until you have 1-2 cups worth
  • 1 tablespoon smoky bolognaise seasoning
  • ½ teaspoon salt
  • ½ cup red wine or GF chicken or beef stock
  • 70g tomato paste
  • 1 jar tomato passata
  • 2 cups GF chicken or GF beef stock
  • 1 teaspoon sugar
  • 400g GF penne pasta

To Serve

  • ¾ cup grated Colby cheese

Steps

  1. Bring a large pot of salted water to the boil. Heat a drizzle of oil in a large, deep fry-pan (with a lid) on high heat. Cook mince for 4-5 minutes, breaking up with a wooden spoon as it cooks, until browned.
  2. Add onion, carrots, cabbage, smoky bolognaise seasoning and salt and cook for 3-4 minutes, until vegetables are soft. Add wine/first measure of stock and leave to evaporate for about 1 minute.
  3. Stir in tomato paste, tomato passata, second measure of stock and sugar. Reduce heat to low, cover and simmer for 12-14 minutes, until sauce thickens slightly. Remove lid for final 2 minutes and stir occasionally. Remove from heat and season to taste.
  4. While sauce is cooking, cook penne pasta in pot of boiling water for about 10 minutes, until just tender. Drain, return to pot and drizzle with a little olive oil to prevent sticking.
  5. To serve, divide penne between bowls and spoon over smoky beef bolognaise. Sprinkle over some grated cheese.

Nutritional Information

Energy 2791 kj
667 kcal
Protein 37.0g
Carbohydrate 68.7g
Fat 23.7g