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Bolognese bake recipe
Posh Steak & Sweet potato chips
Preparation time: 15mins
Cooking time: 45mins
Serves: 4

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 large carrot, peeled and diced
  • 1 stick celery, trimmed and diced
  • 250g mince
  • 350g closed-cup mushrooms, roughly chopped
  • 1 clove garlic, crushed
  • 2 x 400g tins chopped tomatoes
  • 2 tablespoon tomato purée
  • 350g pack fresh egg penne
  • 100ml single cream
  • 100g half-fat mozzarella, grated
  • 100g (3½oz) reduced-fat Medium strength cheese, grated
  • Crisp green salad, to serve

1. Warm the oil in a frying pan at a low heat. Add the onion, carrot and celery; cook for 10 minutes. Increase the heat to high; add the mince, mushrooms and garlic and fry for 5 minutes. Add the tomatoes and purée; cook for 5 minutes more and season to taste.

2. Meanwhile, preheat the oven to Gas Mark 4, 180°C, fan 160°C. Cook the pasta for 5 minutes. Drain, then return to the pan with the cream and half of each of the 2 cheeses, mix and season to taste.

3. Spoon half the pasta into a baking dish. Top with half the beef mix. Repeat with the remaining pasta and beef. Sprinkle the remaining cheese on top. Bake for 25 minutes.

4. Leave to stand for 5 minutes, before serving with a crisp green salad.