Lily's Beef & Pork Bolognese Mac and Cheese
with Balsamic Glazed Rocket
Lily's Beef & Pork Bolognese Mac and Cheese has been specially selected as part of our Chef’s Pick recipe range. Rich, cheesy and indulgent, combining beef bolognese with mac and cheese - in Lily’s words - is “the ultimate pasta pairing in one”. A super tasty addition to your midweek menu to tuck in to.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove**
180 grams
Macaroni
(Contains: Cereals containing gluten May contain traces of: Soya)
240 grams
British Beef and Pork Mince
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 carton(s)
Tomato Passata
40 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
1 tbsp
Water
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp of salt. Meanwhile, peel and grate the garlic (or use a garlic press).
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the macaroni cooks, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and mixed herbs to the mince and fry, 1 min.
Next, stir in the red wine stock paste, passata, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Meanwhile, preheat your grill to high. Grate the Cheddar cheese.
In a small bowl, combine the creme fraiche, hard Italian style cheese and water (see pantry for amount). Season with salt and pepper. Stir to combine, then set your cheesy sauce aside.
Once the mince has thickened, taste and season with salt and pepper if needed. Add a splash more water if it's a little too thick.
Stir in the cooked macaroni, then transfer to an appropriately sized ovenproof dish.
Spoon the cheesy sauce evenly over the macaroni mixture, then sprinkle over the cheese. Pop under the grill until golden and bubbling, 4-5 mins.
Once the Bolognese mac and cheese is ready, share it between your plates.
Serve the rocket alongside and drizzle over the balsamic glaze to finish.
Enjoy!
