This bolognese packed with all the rich flavours of a classic Italian sauce will hardly have you believing it only took around half an hour to whip up. Silky silverbeet and carrot melt into this dish, creating a mouth-watering meal you'll remake time and time again.
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pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
garlic & herb seasoning
penne(ContainsGlutenMay be presentSoy, Egg)
crushed & sieved tomatoes
beef-style stock powder
grated Parmesan cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Finely chop the red onion (see ingredients list). Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick the oregano leaves. Roughly chop the silverbeet. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add another drizzle of olive oil to the pan along with the garlic, garlic & herb seasoning and oregano and cook until fragrant, 1-2 minutes.
While the lamb mince is cooking, add the penne to the saucepan of boiling water and cook until 'al dente', 10 minutes. Drain, then return to the saucepan and drizzle with olive oil to prevent sticking.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
Add the crushed & sieved tomatoes, carrot and brown sugar to the frying pan with the lamb mince. Add the beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) and mix well. Simmer until slightly thickened, 5 minutes. Season with a pinch of pepper and add the silverbeet. Cook, stirring, until wilted, 1-2 minutes. Stir through the butter until melted.
When the sauce has finished cooking, add the cooked penne to the frying pan and toss until well coated. Season to taste with salt and pepper.
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn’t big enough.
Divide the cheat's Italian lamb and veggie bolognese between bowls. Sprinkle over the grated Parmesan cheese and the toasted pine nuts.