Name: Beef and Lentil Tagliatelle Bolognese with Italian hard cheese and salad leaves
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 pack(s) Lentils; 2 unit(s) Garlic; 240 grams Irish Beef Mince; 250 grams Fresh Tagliatelle; ½ sachet(s) Italian Herbs; 1 pack(s) Passata; 1 sachet(s) Worcester Sauce; 1 sachet(s) Red Wine Jus; 1 unit(s) Grated Italian Style Hard Cheese; 40 grams Salad Leaves; 1 sachet(s) Beef Stock; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Sugar

HelloFresh

Recipes

Italian Recipes

Beef and Lentil Tagliatelle Bolognese

with Italian hard cheese and salad leaves

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/beef-and-lentil-fresh-tagliatelle-bolognese-66695d6f16b67b5e0905267e

Tags:

Family Friendly

•Quick

Allergens:

Gluten

•Egg

•Hvede

•Soja

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Lentils

2 unit(s)

Garlic

240 grams

Irish Beef Mince

250 grams

Fresh Tagliatelle

½ sachet(s)

Italian Herbs

1 pack(s)

Passata

1 sachet(s)

Worcester Sauce

1 sachet(s)

Red Wine Jus

1 unit(s)

Grated Italian Style Hard Cheese

40 grams

Salad Leaves

1 sachet(s)

Beef Stock

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)3645 kJ

Energy (kcal)871 kcal

Fat26.5 g

of which saturates11.9 g

Carbohydrate100.6 g

of which sugars13 g

Dietary Fiber11.2 g

Protein47.3 g

Salt4.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Colander

Cooking Steps

Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

While the pasta cooks, heat a large pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve.

Stir the garlic and half the Italian herbs (per 2P) into the beef. Cook for 1 min.

Mix in the passata, lentils, Worcester sauce, beef stock, red wine jus and a pinch of sugar.

Bring the mixture to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 7-8 mins.

Toss the salad leaves with a drizzle of oil and season with salt and pepper.

Share the beef and lentil tagliatelle bolognese between your bowls.

Top with a handful of salad leaves to finish.