|50g Benecol® Olive Spread|
|1 onion, diced|
|2 cloves garlic, roughly chopped|
|2 sticks celery, chopped|
|4 medium carrots, chopped|
|450g extra lean minced beef|
|1 x 400g can tomatoes|
|150ml red wine|
|1 beef stock cube, dissolved in 100ml boiling water|
|3 sprigs thyme|
|½ tsp smoked paprika or chilli powder|
|250g linguine or spaghetti|
|4 tsp freshly grated parmesan cheese to serve (optional)|
|Green salad to serve|
Beef or ragu bolognaise with linguine
An innocent way to enjoy Bolognaise.
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.
- Melt the Benecol® Olive Spread in a large lidded pan, add the onion and cook for 5 minutes. Add the garlic, celery and carrots and cook gently for 5 minutes. Add the beef and cook until the meat is sealed and beginning to brown, breaking up the lumps whilst mixing. Add the remaining ingredients, bring to the boil, cover and simmer for 20 minutes.
- Remove the lid and let it bubble for at least 10 minutes to thicken or for as long as an hour, stirring occasionally to stop it sticking and adding a little water if it gets too dry.
- In the meantime, bring a large pan of water to the boil, add the pasta and cook according to the packet instructions. Drain and toss with the meat. Serve with the Parmesan cheese and a green salad.
Suitable for freezing. (Refer to manufacturer's guide)