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Beef and fennel bolognese

Enjoy this delicious bolognese with a little help from your freezer. Fresh mince can be substituted in if preferred.

  • Timer Prep 10 min
    Cook 30 min
  • Chart 575.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the garlic cloves. Finely chop the onions. Finely chop the celeries.

Method

  1. 1 Heat the olive oil in a large pan and fry the mince for 5 minutes until browned.
  2. 2 Drain off any excess fat, leaving roughly 1 tsp per serving.
  3. 3 Push the mince to one side of the pan, add the onion, celery, garlic clove and fennel seeds, then season. Cook for 3-4 minutes until softened, then mix into the mince.
  4. 4 Stir through the tomato purée, then add the chopped tomatoes and oregano. Bring to a simmer, cover, then gently cook for 20 minutes.
  5. 5 Meanwhile, cook the spaghetti according to pack instructions.
  6. 6 Drain well, then serve the spaghetti topped with the bolognese, Parmesan and basil leaves.
  • Average per serving
  • Calories 575.0kCal
  • Fat31.1g
  • Saturated11.8g
  • Salt0.3g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg