Chunky Bolognese soup with penne
Meals
This solid, filling lunch gives a decent equilibrium of protein and carbs from lean steak mince and wholemeal pasta - ideal to help muscle recuperation after work out
Cooking Ingredients
2 tsp rapeseed oil
3 onions, finely slashed
3 enormous carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, finely slashed
250g pack 5% fat steak mince
500g container passata
1 tbsp vegetable bouillon powder
1 tsp smoked paprika
4 branches new thyme
100g wholemeal penne
45g finely ground parmesan, in addition to extra to serve
Cooking Direction
Stage 1
Heat the oil in an enormous non-stick dish and sear the onions for a couple of mins. Add the carrots, celery and garlic, then fry for 5 mins, mixing until the vegetables begin to mellow.
Stage 2
Add the meat and mix well so it separates as it cooks. Whenever it's become brown, add the passata and bouillon alongside 1.3 liters of bubbling water. Add the paprika, thyme and some dark pepper. Cover the container and stew for 15 mins.
Stage 3
Tip in the penne and cook for 12-15 mins until delicate. Mix through the cheddar, then spoon into bowls. Sprinkle over additional cheddar, in the event that you like.
Stage 4
In the event that you're following our Sound Eating regimen Plan, serve two parts right from the start. Cool the excess soup, eliminate the thyme and chill. Will save for as long as seven days. Warm in a container, adding some water on the off chance that it's thickened.