Beef and Vegetable Bolognese
Nutrition per serving
Calories | 243 kcal |
Protein | 27.9 g |
Carbs | 18.3 g |
Fats | 6.4 g |
Saturated Fat | 2.7 g |
Monounsaturated Fat | 2.5 g |
Polyunsaturated Fat | 0.5 g |
Sugars | 9 g |
Fiber | 4.5 g |
Sodium | 445 mg |
Ingredients
Mushrooms | |
Yellow Bell Pepper (capsicum) | |
Red Bell Pepper (capsicum) | |
Garlic | |
Celery | |
Onion | |
Ground Beef (5% fat) | |
Boullion Beef | |
Balsamic Vinegar | |
Chopped Tomatoes (canned) | |
Paprika | |
Tomato Puree | |
Cornstarch (Corn flour) |
1. Chop the garlic
2. Thinly slice the onion
3. Chop other vegetables
4. Using a non-stick pan, dry-fry garlic, celery and onion with a little water. Cook until vegetables are soft.
5. Add beef. Continue cooking until beef is brown.
6. Add bouillon cube, chopped mushrooms, peppers, canned tomatoes, tomato puree, paprika and balsamic vinegar.
7. Cook mixture over low heat until sauce thickens, Add a little bit of cornstarch if necessary.
8. Adjust seasonings
9. Pour sauce over your spaghetti substitute