The quantities provided above are averages only.
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
2 unit(s)
Garlic
240 grams
Irish Beef Mince
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
1 sachet(s)
Worcester Sauce
(Contains: Soya)
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Beef Stock
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
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.