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Spaghetti bolognaise with red kidney beans and baby spinach


Spaghetti bolognaise with red kidney beans

Ingredients 11
Servings 4
Time 15 min

Ingredients

  • 30
    ml
    oil
  • 1
    onion - chopped
  • 500
    g
    lean beef mince
  • 2
    tomatoes - chopped
  • 140
    g
    carrots - peeled and cubed
  • 400
    ml
    water
  • 1
    KNORR Spaghetti Bolognaise Dry Cook-in-sauce
  • 1
    tin red kidney beans - drained
  • 2
    cup
    baby spinach leaves - washed
  • 50
    g
    tomato paste
  • 250
    g
    spaghetti - uncooked
 

Method

25 min
 

In a pan, brown the onion in oil. Add the mince and cook until well browned. Add the carrots and tomatoes.


Add water to the pan, stir in the contents of the pouch, the red kidney beans, baby spinach leaves and the tomato paste and bring to the boil while stirring.


Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve with cooked spaghetti. 

 

Read more on: future 50 foods  |  knorr
 

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