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Bolognese hash recipe
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47 ratings
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
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
If you haven't got any baby potatoes, try dicing a large white potato instead
Each serving contains
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Energy
2260kj
542kcal
27%
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Fat
33g
47%
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Saturates
14g
68%
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Sugars
12g
14%
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Salt
1.2g
21%
of the reference intake
Carbohydrate 36.5g
Protein 27.7g
Fibre 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