Beef & Mushroom Bolognese with Pulse Penne

Beef & Mushroom Bolognese with Pulse Penne

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 21, 2018.

You can make the Bolognese ahead of time to allow the flavours to develop.



  • ½ brown onion, thinly sliced
  • ½ punnet mushrooms, sliced
  • 250g lean ground beef
  • 1 pack Bolognese spices
  • ½ tub tomato paste
  • 2 cloves garlic, minced
  • ½ carrot, grated
  • 1 can chopped tomatoes
  • ½ cup chicken stock


  • 1 cup pulse penne pasta


  • ½ bunch asparagus, thinly sliced
  • ½ bunch basil leaves, torn
  • 1 Tbsp feta cheese, crumbled


  1. Bring a medium pot of salted water to the boil.
  2. Prep & cook Bolognese. Heat ½ tsp oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, until softening. Add mushrooms and cook for 2-3 minutes. Add beef, Bolognese spices and 1 tsp salt. Increase heat to high and cook for 3-4 minutes, breaking beef up as it cooks.
  3. Finish Bolognese. Stir through tomato paste, garlic, carrot, canned tomatoes and stock. Reduce heat to low-medium and cook for 10-12 minutes, until sauce has thickened and veggies are tender. Season.
  4. Cook pasta. While Bolognese cooks, add pasta to pot of boiling water. Cook for 7-8 minutes, until just tender. Drain pasta, then return to pot and season. Add 1 Tbsp hot water if pasta starts to stick together.
  5. Prep garnishes.
  6. Fold pasta through Bolognese, if desired.
  7. Serve pasta topped with Bolognese, asparagus, basil and feta.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 45.3g
Carbohydrate 32.4g
Fat 12.6g