Beef & Mushroom Bolognese with Pulse Penne

Beef & Mushroom Bolognese with Pulse Penne

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 21, 2018.

You can make the Bolognese ahead of time to allow the flavours to develop. The pulse pasta is packed full of protein, so leave a quarter of the cooked pasta aside for another recipe - perfect for a pasta salad.



  • 1 brown onion, thinly sliced
  • 1 punnet mushrooms, sliced
  • 500g lean ground beef
  • 1 pack Bolognese spices
  • 1 tub tomato paste
  • 3 cloves garlic, minced
  • 1 carrot, grated
  • 1 can chopped tomatoes
  • 1 cup chicken stock


  • 250g pulse penne pasta


  • 1 courgette, peeled into ribbons
  • 1 tomato, diced 1cm
  • ½ bunch basil leaves, torn
  • 2 Tbsp feta cheese, crumbled


  1. Bring a medium pot of salted water to the boil.
  2. Prep & cook Bolognese. Heat 1 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. Remove ¼ cooked pasta and set aside (this is leftover). 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, courgette, tomato, basil and feta.

Nutritional Information

Energy 1857 kj
444 kcal
Protein 45.2g
Carbohydrate 32.0g
Fat 12.5g