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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chunky Bolognese Soup with Penne Recipe

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This recipe for Chunky Bolognese Soup with Penne is from Clouse - Campbell Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp grapeseed oil
3 onions, finely chopped
3 large carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, finely chopped
250g pack 5% fat steak mince
500g carton passata
1 tbsp vegetable bouillon powder
1 tsp smoked paprika
4 sprigs fresh thyme
100g wholemeal penne
45g finely grated parmesan, plus extra to serve
Directions:
Directions:
STEP 1
Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.

STEP 2
Add the meat and stir well so it breaks down as it cooks. Once it’s turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.

STEP 3
Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.

STEP 4
If you're following our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it’s thickened.

 

 

 

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