Beef and Lentil Fresh Tagliatelle Bolognese
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Beef and Lentil Fresh Tagliatelle Bolognese

Beef and Lentil Fresh Tagliatelle Bolognese

with Italian Style Cheese and Rocket

This delicious Beef and Lentil Fresh Tagliatelle Bolognese has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
High Protein
Quick
Allergens:
Cereals containing gluten
Egg
Sulphites
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

½ carton(s)

Lentils

2 unit(s)

Garlic Clove

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

120 grams

British Beef Mince

1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

28 grams

Red Wine Stock Paste

(Contains Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2053 kJ
Energy (kcal)491 kcal
Fat15 g
of which saturates6.6 g
Carbohydrate59.3 g
of which sugars13.3 g
Protein29.5 g
Salt3.65 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Colander
Large Saucepan
Large Frying Pan

Instructions

Cook the Tagliatelle
1

Bring a large saucepan of water to the boil with 1/2 tsp salt.

Drain and rinse the lentils (see ingredients for amount) in a sieve. Peel and grate the garlic (or use a garlic press). 

When boiling, add the fresh tagliatelle to the water and bring back to the boil.

Add the tagliatelle and cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Mince
2

While the pasta cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

Bring on the Bolognese
3

Stir the garlic and mixed herbs into the beef. Cook for 1 min.

Mix in the passata, lentils (see ingredients for amount), Worcester sauce, red wine stock paste and water for the sauce (see pantry for amount). Add a pinch of sugar (if you have any).

Simmer the Sauce
4

Bring the mixture to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 7-8 mins.

Time to Combine
5

Once the Bolognese is ready, mix in the hard Italian style cheese and cooked tagliatelle, adding a splash of water to loosen if needed.

Taste and season with salt and pepper if you feel it needs it. 

Serve
6

Share the beef and lentil tagliatelle Bolognese between your bowls. 

Top with a handful of rocket to finish.

Enjoy!