Lamb Bolognaise with Penne, Garlic Bread with Jelly and Cream O.C 1:1

Author: SGH (HCP)

Description:

Skill rating:Difficult

Recipe serves:1

Preparation time:20 mins

Ingredients:
 ml MCT Oil
 g Lamb mince 20% fat (Tesco) (HCP added*)
 g Garlic puree
 g Onions, raw
 g Tomato puree
 g Tomatoes, canned, whole contents
 g Oregano, dried, ground
 g Carrots, old, raw
 g Slim Pasta Penne (HCP added*)
 g Bread, focaccia, herb / garlic and coriander
 g Hartley's Strawberry 10kcal jelly (HCP added*)
 g Cream, fresh, whipping
 g Basil, dried, ground
 g Celery, raw
 g Milk, whole, pasteurised, average

Directions:

  1. Turn the oven on 160c/ Gas mark 3
  2. Place MCT Oil, minced beef, garlic puree, onion, carrot, celery and tomato puree in a pan and cook for 10 mins.
  3. Add the milk and cook until nearly all liquid has evaporated
  4. Add chopped tomatoes and Chicken stock cook for a further 5 - 10 mins, add a pinch of oregano, basil, salt and pepper.
  5. Boil some water in a pan and cook Penne Pasta per cooking instructions on the packet.
  6. Place the focaccia on a tray and place in the oven for 3-5 minutes until warm through.
  7. Drain the pasta and serve.
  8. Place the bolognaise sauce on top of the pasta.
  9. Serve Focaccia
  10. In a bowl measure the Hartley's Strawberry 10kcal Jelly. 
  11. Pour the cream in a bowl and whisk until whipped (this shouldn't take long)
  12. Add the cream to the jelly and dessert is ready!

Nutrition Information (for entire recipe):

Carbohydrate: 13.52
Calories: 259
Fat: 19.43
Protein: 6.5
Ratio: 0.97:1

SweetSavoryMain MealDessertMeat  


Search for a recipe: