Red pesto bolognese recipe

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  • 15 mins to prepare and 25 mins to cook Takes: 15 mins to prepare and 25 mins to cook
  • 4 Serves: 4

Start by dry frying the mince in a pan on a low heat, as the mince starts to brown add the chopped onion, chopped red pepper and crushed garlic cloves. Stir well to break the meat up. Once the mince has browned add a jar of roasted red pepper pesto and the chopped tomatoes.

The sauce will look quite thin at this point, but it will thicken as it reduces. Reduce the heat to a simmer.

After around 25 minutes start to cook the pasta until it is almost tender, about 2 minutes before the recommended time on the packet. Drain and add the pasta to the mince dish. Stir the pasta and mince thoroughly together, once mixed place the pasta and mince into a oven proof dish and scatter broken bits of mozzarella over the top.

Place the dish under the grill, set to medium-hot for a couple of minutes or until the mozzarella has melted.

Serve with green salad or garlic bread.

I have cooked this     3

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  • 500g lamb mince
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red pepper, chopped
  • 190g roasted red pepper pesto
  • 400g chopped tomatoes
  • 300g penne pasta
  • 100g mozzarella
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Each serving contains
  • Calories 725 38%
  • Sugar 9g 10%
  • Fat 49.5g 71%
  • Saturates 13g 66%
  • Salt 0.7g 12%
of an adult's Reference Intake amount. Find out more
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