One pot penne bolognese
No matter if you are planning an elaborate menu or simply planning in advance for tomorrow's One pot penne bolognese. This recipe stems from several decades of playing in the kitchen. I find that including a few ingredients into a recipe provides thickness into that which is ordinarily dull. You may be searching for milder foods to create along with your leftovers. Wonderful and light One pot penne bolognese ideal for post-vacation. The substances in this recipe get your tongue thumping, also have become waist-friendly when you will require a'snack' following a busy trip. Using a few components as choices, this soup is filled with a fall and spicy flavor that produces it creamy. An ideal One pot penne bolognese to warm up you on chilly winter months. Fantastic for using leftover. Meals are a significant element in your diet plan. You need to compare the exact sum of that food that you typically eat to the serving size listed on the tag. Eating huge servings or parts can cause excess weight gain.
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How to make One pot penne bolognese
Yield = 4Prep time: 0:05
Cook time: 0:35
Total time: 0:40
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 500g beef mince
- 500g pasta sauce with garden vegetables
- 400g can diced tomatoes
- 3 cups (750ml) chicken stock
- 300g Coles Brand penne pasta
- 1/2 cup (60g) frozen peas
- 1/4 cup (20g) shaved parmesan, to garnish
- Basil leaves, to granish
- Mixed salad leaves, to serve
Method
- Step 1 Heat oil in large heavy based saucepan over medium-high heat. Add onion and cook, stirring, for 4 mins or until just softened. Add garlic and cook for 30 secs or until just fragrant. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add pasta sauce, tomatoes and stock. Bring to the boil. Season.
- Step 2 Reduce heat to medium. Stir in pasta. Cook, stirring every 5 mins, for 20 mins or until pasta is just tender. Stir in peas and cook for 2 mins or until tender. Top pasta with parmesan and basil and serve with mixed salad leaves.
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