Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 190°C fan / 210°C conventional.
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For
4
M
I
200
g
Lean beef mince, 5%
600
g
Passata
1
Beef stock cube, crumbled
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Per Serving
Calories
541kcal
Fat
17g
Carbs
58.5g
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The beef is browned first to build flavour and prevent the mince releasing too much liquid into the sauce. If you prefer a true dump and bake version, you can add the raw mince directly to the dish and break it up well into the sauce before baking. The texture will be slightly softer and you may need an extra 5 minutes cooking time. If you prefer, you can use spinach and ricotta ravioli or tortellini. For added veg you can stir in 2 large handfuls of fresh spinach with the ravioli before baking. It wilts into the sauce and boosts fibre without changing the flavour much. Add ½–1 red pepper when mixing the sauce. It adds sweetness and works really well with the tomato ragu.
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Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 190°C fan / 210°C conventional.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
200
g
Lean beef mince, 5%
600
g
Passata
1
Beef stock cube, crumbled
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
541kcal
Fat
17g
Carbs
58.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The beef is browned first to build flavour and prevent the mince releasing too much liquid into the sauce. If you prefer a true dump and bake version, you can add the raw mince directly to the dish and break it up well into the sauce before baking. The texture will be slightly softer and you may need an extra 5 minutes cooking time. If you prefer, you can use spinach and ricotta ravioli or tortellini. For added veg you can stir in 2 large handfuls of fresh spinach with the ravioli before baking. It wilts into the sauce and boosts fibre without changing the flavour much. Add ½–1 red pepper when mixing the sauce. It adds sweetness and works really well with the tomato ragu.
Only visible to you
Made it?
Cancel
