Speedy pasta Bolognese

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Good Food

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1. Brown the beef in a large frying pan for 5 mins, then throw in the mushrooms and soften for 3 mins. Stir in the garlic and sun-dried tomato purée and cook for 2 mins. Add the tomatoes, wine or stock, dried herbs and seasoning. Bring to the boil, then simmer for 10 mins.
2. While the sauce is simmering, cook the pasta as per pack instructions, drain, then serve with the sauce and torn basil leaves scattered on top.

Add extra veg for 5-a-day

To up your 5-a-day vegetable intake, why not add chopped celery and carrot when frying the mushrooms and cook the sauce for an extra 5 mins, to give the carrot enough time to soften.

Per serving

574 kcalories, protein 41g, carbohydrate 81g, fat 11 g, saturated fat 3g, fibre 4g, salt 0.56 g

Latest comments and suggestions

• Girl Flower

  06 November 2007

  Girl Flower rated and commented on this recipe

  

  Was good though i found it took a lot longer than the stated time to cook becuase the sauce had to reduce enough.

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• Narlene

  07 November 2007

  Narlene rated and commented on this recipe

  

  Huge favourite with us, we usually have it at least every couple of weeks.

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• Dav

  04 December 2007

  Dav commented on this recipe

  Pretty tasty, mushrooms work well in this recipe - add texture increase the 'chewyness factor'. Dead simple to prepare. Took a lot longer though, but will make it again nevertheless.

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• Samantha

  11 February 2008

  Samantha commented on this recipe

  Such a quick yummy dinner that really fills you up. I make this one offten, although the sauce is usally a little watery.

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• Samantha

  11 February 2008

  Samantha rated this recipe

  

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• akfarrar

  28 February 2008

  akfarrar commented on this recipe

  Used to teach a student how easy good cooking can be! Really worked - good flavour and filling.

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• akfarrar

  28 February 2008

  akfarrar rated this recipe

  

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• bananaman

  07 March 2008

  bananaman rated and commented on this recipe

  

  very nice will be a regular meal

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• Annabelle

  06 August 2008

  Annabelle commented on this recipe

  Made this tonight, turned out very nice even though I only had regular tomato puree in the fridge. I actually let it reduce for 20 minutes as it seemed far too watery after the cooking time that was stated was up!

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• Lorz

  08 January 2009

  Lorz commented on this recipe

  I think this recipe is really good, simple but plenty of flavour. I used a very small glass of port instead of plain red wine. I think it made it a bit richer.

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• Rebecca

  16 February 2009

  Rebecca rated and commented on this recipe

  

  This is a great recipe and quickly becoming a firm favourite in my house. It’s easy and very quick to cook, so it’s wonderful for a warming mid week meal. You can easily boost your ‘five a day’ intake by throwing some extra veg in there. I added some chopped onion and grated carrot the second time I made it which made it VERY tasty. The only issue I do have with this particular recipe is that it does need longer to simmer then stated. It takes a good 20 minutes to reduce down. Otherwise brilliant!

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• wj cooking

  05 May 2009

  wj cooking rated and commented on this recipe

  

  really quick and tasty meal, i added some dried chilli flakes and worcester sauce - family loved it!

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• Lotty

  26 May 2009

  Lotty rated and commented on this recipe

  

  Made this tonight, was really nice. I altered it a bit by adding some grated carrot and onion as suggested. I also made it into a pasta bake by putting the pasta and sauce into an ovenproof dish, putting some leftover creme fraiche mixed with egg on the top finished with some grated cheese and baking until golden. Was a nice touch, but makes it less 'speedy' i suppose. I halved the pasta content as i prefer a greater sauce pasta ratio!

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• jhxmt

  07 October 2009

  jhxmt rated and commented on this recipe

  

  Wonderful dish, very simple to prepare and cook and very tasty! (Particularly using red wine instead of stock.) As others have noted, it does tend to take longer to reduce than stated above - but if you bear that in mind and don't overcook the pasta, it works very well! Has become a regular 'quick cook' recipe of mine!

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• Kerry H

  25 October 2009

  Kerry H rated and commented on this recipe

  

  I made this tonight, its lovely, but i did find i had to add extra seasoning, as i found it a little bland. Very easy to make though, next time i think i'll add some pancetta or smoky bacon, it really improves the flavour!!! I'll definatly make it again though.

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Ingredients

• 500g pack lean minced beef (5.1% fat)
• handful sliced mushrooms
• 2 garlic cloves , crushed
• 3 tbsp sundried tomatoes purée
• 400g can chopped tomatoes
• glass red wine or 150ml/¼pt beef stock
• 1 tsp dried mixed herbs
• 400g penne
• handful basil leaves, torn, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Sauce only

Ingredients

• 500g pack lean minced beef (5.1% fat)
• handful sliced mushrooms
• 2 garlic cloves , crushed
• 3 tbsp sundried tomatoes purée
• 400g can chopped tomatoes
• glass red wine or 150ml/¼pt beef stock
• 1 tsp dried mixed herbs
• 400g penne
• handful basil leaves, torn, to serve

Per serving

574 kcalories, protein 41g, carbohydrate 81g, fat 11 g, saturated fat 3g, fibre 4g, salt 0.56 g

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