Beef and Mushroom Bolognese with pulse pasta

Beef and Mushroom Bolognese with pulse pasta

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 31, 2019.



  • 1/2 brown onion, finely diced
  • 1 pack button mushrooms, sliced
  • 1 pack lean ground beef
  • 1 pack Italian spices
  • 1 pack tomato paste
  • 3 cloves garlic, minced
  • 1 carrot, grated
  • 1 can chopped tomatoes
  • 3 tsp vinegar
  • 2 tsp soy sauce
  • 1 cup chicken or beef stock


  • 3/4 pack pulse penne pasta

Courgette and Basil

  • 2 courgettes, peeled into ribbons
  • 25g feta cheese
  • 1/2 bunch basil, roughly torn


  1. Bring a pot of hot salted water to the boil.
  2. Prep & cook Bolognese. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often, until starting to soften. Add mushrooms and continue to cook for 2-3 minutes, until soft.
  3. Add beef and Italian spice mix to pan. Increase heat to high and cook for 3-4 minutes, breaking up, until beef is browned. Add tomato paste, garlic and carrot. Stir to combine and cook for about 2 minutes, until carrot has softened.
  4. Add all remaining Bolognese ingredients to pan with 1/2 tsp salt, stir to combine and bring to a simmer. Reduce heat to low-medium and cook for 10-12 minutes, until sauce has thickened and vegetables are tender. Season to taste.
  5. Cook pasta. Cook pasta in pot of boiling water for 7-8 minutes, until tender. Drain pasta well, return to pot and season.
  6. Prep courgette. Toss courgette, feta, basil and 1/2 tsp extra-virgin olive oil together in a bowl. Season to taste.
  7. Finish pasta. Toss cooked pasta through bolognese sauce and season to taste.
  8. Serve Bolognese pasta topped with courgette and basil.

Nutritional Information

Energy 1851 kj
442 kcal
Protein 45.3g
Carbohydrate 30.9g
Fat 12.8g