Pasta Elbows with Beef Bolognaise

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Serving 4 Amateur
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2 Tbsp  Olive oil or canola oil

500 g  Beef mince

1/3 (95g) c  Tomato paste

4 cloves   Garlic, finely grated

1/4 (75g) c  Onion jam (Alternative: Caramelised onions)

2 Tbsp  Soy sauce (Alternative: Worcester sauce)

400 g  Lentils (Optional)

450 g  Elbow pasta

500 g  Cherry tomato

1/2 cup   Grated Parmesan, to serve

1 tsp  Black pepper (for seasoning)

1 pinch   Salt

1/4 cup   Basil

1 tsp  Steak and chops spice
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Step 1

Heat the oil in a large pan over high heat. Cook mince, stirring, for 3 minutes or until browned. Add tomato paste and garlic, chilli and cook for 2 minutes, then add onion jam, soy sauce, lentils and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper and steak and chops spice. Cook for 12 minutes or until slightly reduced. Remove from heat.

Olive oil or canola oil
Beef mince
Tomato paste
Garlic, finely grated
Onion jam (Alternative: Caramelised onions)
Soy sauce (Alternative: Worcester sauce)
Lentils (Optional)
Black pepper (for seasoning)
Red chilli finely chopped
Step 2

Meanwhile, cook Pasta Polana elbow in a pot of boiling salted water for 8 to 12 minutes, or according to packet instructions, until al dente. Drain.

Elbow pasta
Step 3

Top Pasta Polana Elbow with bolognaise sauce, chopped cherry tomatoes, basil and Parmesan to serve.


Elbow pasta
Cherry tomato
Grated Parmesan, to serve

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