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Mexican Bolognese with Black Bean Spaghetti

150' Medium 12345

Serves 4

2 Tbsp Bertolli Organic Extra Virgin Olive Oil
½ Brown Onion, finely chopped
500g Lean Beef Mince
2 Garlic cloves, crushed
2 Tbsp Taco Seasoning
2 Crushed Tomatoes tins
80g Tomato Paste
80g chipotle in adobo (chillies) finely chopped
1 tbsp Bertolli Organic Balsamic Vinegar
3 Cups Beef Stock
1 x 400g tin of Four Bean Mix, drained, rinsed
2 packets of plant-based pasta (we like Black Bean Spaghetti)

METHOD

STEP 1

Heat Bertolli Organic Extra Virgin Olive Oil in a large frypan over medium heat, saute onion until golden.

STEP 2

Add beef mince and garlic, fry until well-browned, mashing with fork occasionally to break up lumps.

STEP 3

Add taco seasoning, tinned tomatoes, tomato paste, chipotle chilies and adobo, Bertolli Organic Balsamic Vinegar and beef stock.

STEP 4

Bring the mixture to the boil then reduce heat to low and simmer for 2 hours, uncovered, or until sauce is thick and flavourful.

STEP 5

Remove from heat, stir through drained mixed beans.

STEP 6

Cook black bean spaghetti according to packet instructions, divide between four plates and top with the bolognese sauce.

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