A comforting dish that scores you plant points and fills you with protein. It's a great way to make beef mince go further by adding beans. Depending on your personal preference you can replace the beef mince with extra beans, or veggie mince or even crumbled tofu. Any leftovers are great stuffed into a jacket potato the next day. If you like a bit of spice you could add some chilli flakes! Remember to season the sauce to how you like it.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (chopped)
carrot 1 (diced)
celery 2 (diced)
garlic cloves 3 (crushed)
beef mince 500 g
tomato purée 2 tbsp
dried oregano 2 tsp
chopped tomatoes 400 g
butter beans 400 g
soy sauce 1 tbsp
ricotta 100 g
mild cheddar cheese 80 g (grated)
milk 50 ml
nutmeg pinch
Method
Prep the ingredients
Peel and dice the onion. Dice the carrot and the celery. Peel and crush the garlic.
Cook the base
Heat a dash of oil in a large frying pan over medium heat. Add the onion, celery and carrot and fry for 5 minutes until they start to soften. Add the garlic and fry for another minute.
Cook the sauce
Add the beef mince to the pan and cook for 3 - 5 minutes, until it starts the brown. Add the tomato purée and oregano and fry for 2 more minutes.
Add the chopped tomatoes, butter beans and soy sauce, then season to taste with salt and pepper. Leave to simmer for 10 minutes until the sauce thickens.
Make the cheat’s white sauce
While the Bolognese is simmering, make the cheat's white sauce. In a small bowl, combine the ricotta, half the grated cheddar, milk and a pinch of grated nutmeg.
Finish the dish
Spread the white sauce over the Bolognese, sprinkle over the rest of the cheddar and a little more oregano and place under a high grill. Grill for 5-7 minutes until the sauce is bubbling and golden.
Plate Up
Leave to stand for a few minutes, then plate up your Bolognese Beans and enjoy!
