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Pasta Sheet Bolognaise with Kale & Rocket Pesto

This gorgeous pasta dish is a new version of an old favourite. Teamed with a zesty kale pesto, this mid-week-marvel will warm the soul and fill the tummy.

Pasta Sheet Bolognaise with Kale & Rocket Pesto

Serves 4

2 tbsp olive oil
1 onion, finely chopped
4 bacon rashers, chopped
2 cloves garlic, chopped
750g beef mince
¼ cup tomato paste
375ml red wine
3 bay leaves
1 tbsp Worcestershire sauce
800g cooked cherry tomatoes
2 tsp brown sugar
400g fresh lasagne sheets

Kale & Rocket Pesto

100g kale leaves, stems removed and roughly chopped
100g rocket leaves
¼ cup pine nuts
2 garlic cloves, peeled
½ cup finely grated parmesan
1 lemon, juice and finely grated rind
¼ cup olive oil, plus extra

Heat oil in a saucepan over medium heat. Add onion, bacon and garlic; cook for 5 minutes or until onions have softened.

Add mince, breaking up lumps with a wooden spoon. Cook for a further 5-6 minutes or until browned. Add tomato paste and cook for 2 minutes. Add wine and cook for 3 minutes or until slightly reduced. Add bay leaves, Worcestershire sauce, tomatoes and sugar. Bring to the boil, reduce heat to low and cook for 30 minutes or until the sauce has thickened.

To make the kale and rocket pesto, place all ingredients except oil in the bowl of a food processor. Process, pouring in olive oil until finely chopped. Season.

Cook pasta in a saucepan of boiling salted water for 3-5 minutes or until al dente. Drain and divide between serving plates, top with bolognaise sauce and drizzle with pesto.

+smart tip
The pesto can be tossed through pasta on its own, used as a dressing or spread on toast. If you like a milder pesto, swap the rocket for basil leaves.

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