Chunky Bolognese Soup With Penne
This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta – ideal to aid muscle recovery after exercise
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
Step 2
Add the meat and stir well so it breaks down as it cooks. Once it’s turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
Step 3
Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.
- Ingredients
- Based on 4 servings
-
100g Wholemeal Penne 1x Sainsbury's Wholewheat Penne Pasta 500g -
500g Passata, carton 1x Sainsbury's Passata 500g -
45g Parmesan, finely grated 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
2sticks Celery, finely diced 1x Sainsbury's Celery -
3 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
1tbsp Vegetable Bouillon Powder 1x Marigold Swiss Vegetable Bouillon 150g -
250g Steak Mince, 5% fat 1x Sainsbury's British or Irish 5% Fat Beef Mince 250g -
1tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
4sprigs Fresh Thyme 1x Sainsbury's Bunched Thyme 20g -
2tsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
3 Onions, finely chopped 3x Sainsbury's Onions Loose -
3large Carrots, finely diced 3x Sainsbury’s Carrots Loose