The Ingredients
- 500g 5% beef mince
- 1 red onion, finely chopped
- 10g garlic puree
- 40g tomato puree
- 500g Passata
- 120g broccoli (cut into small florets)
- 200g sweet potato diced (1cm cubes)
- 120g Red lentils
- 1 tbsp Worcestershire Sauce
- 1 tbsp dried basil
- 1 beef stock pot in 150ml boiling water
- 200g dried pasta (penne)
- 60g reduced fat cheese (grated)
- 20g freshly grated parmesan
Serves 2
Per Serving
Energy – 630 kcals
Carbs – 74g
Fats – 14g
Protein – 50g
Recipe
- Bring a large pan of water to the boil and preheat the
oven to 190C (fan). - Fry the onions in a pan with a spray of oil until soft and
starting to brown. - Add the mince and cook till brown.
- Add the tomato and garlic purée, cook for a minute.
- Add the passata, potato, broccoli lentils, basil,
Worcestershire sauce and stock to the pan. Stir to mix
well. - Cover and simmer for 10 mins.
- Meanwhile cook pasta for 10 minutes then drain well and
add to the sauce mix. - Put in an oven proof dish. (10×8 inches)
- Top with the two cheeses, cover in foil and cook for 15
mins covered and 15 minutes uncovered (or until top is
golden).
Serve with green veg of your choice, or a tasty side salad.