Bolognese hash recipe
Channel the flavours of a classic Bolognese into this rustic Bolognese hash recipe. Packed with root veg, this hearty hash comes together in 45 mins for a gluten-free dinner with crispy mince, tender veg and golden potatoes.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 542 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 500g baby potatoes, cut into 1cm dice
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 2 parsnips, peeled and finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 3 tbsp tomato purée
- ½ x 30g pack fresh basil, leaves picked
Each serving contains
- Energy
- 2260kJ 542.0kcal
- Fat
- 33g
- Saturates
- 14g
- Salt
- 1.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 36.5gProtein 27.7gFibre 8.2g
Method
- Bring a large pan of slightly salted water to the boil and add the potatoes. Simmer for 10 mins until nearly tender. Drain and set aside.
- Meanwhile, heat the olive oil in a large, deep frying pan over medium-high heat. Add the onion, carrots, parsnips and garlic along with some seasoning and cook for 10 mins until softened and golden, stirring frequently. Add the potatoes and cook for a further 5 mins until golden and crisp. Remove the vegetables from the pan and set aside.
- Add the beef mince to the pan and break up with a wooden spoon. Cook for 5 mins, then add the tomato purée to the pan and cook for a further 2 mins until well browned. Add the vegetables back into the pan and cook for a final 5 mins. Stir through most of the basil and season to taste.
- Divide the hash between 4 plates and garnish with the remaining basil before serving.
- See more Beef mince recipes
