So I’m now, for personal reasons, trying to keep my cooking yeast and dairy free. I have to say, yeast is absolutely everywhere. Anyway, this recipe started as a picture of a tasty looking healthy pasta bake on Instagram, which I have tried to replicate.
I like to think mine goes one better, as it includes a picture of me wearing a colander on my head as I make my Bolognese, but I have since looked up the original which links to another persons blog, where their original recipe is. However, there is a lack of colander as headgear there, which I view as a bit of a disaster. The recipes are really good though.
- 200g wholemeal pasta (fusilli, penne, etc)
- 400g tin chopped tomatoes
- 200g beef mince
- A couple of sprigs of thyme and rosemary
- 2 red peppers
- A courgette
- Garlic oil
Put the pasta on boil, and in a large saucepan, brown the beef mince over a low heat, to keep it soft. Up the heat a little, and add the chopped peppers and courgettes.
As these soften, throw in the tin of tomatoes and the leaves from the rosemary and thyme. Add a little dried oregano if you wish. As you can’t use sugar or balsamic vinegar here, you’ll need to slowly cook this out for about twenty minutes, to remove the bite from the tomatoes.
While this cooks, preheat the oven to 180c. When your Bolognese is done, mix it with the pasta in a large roasting dish, and bake for about 15-20 minutes. Serve, eat, enjoy.