Beef and chestnut bolognese

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Ingredients

Adjust Servings:
1/2 tbsp olive oil
200g chestnuts
200g beef mince (5%)
1 red onion, finely chopped
1 carrot, peeled and finely diced
2 garlic cloves, crushed
Pinch of celery salt
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp fennel seeds
1/2 tsp chilli flakes
1 large sprig fresh thyme, leaves picked
2 tsp Worcestershire sauce
1/2 tbsp tomato purée
1 x 400g can chopped tomatoes
250ml beef stock
150g dried pasta (rigatoni or penne works best)
TO SERVE
Extra-virgin olive oil, to drizzle
Fresh parsley, finely chopped

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Beef and chestnut bolognese

This autumnal twist on the Italian classic is a great way to cut down on your red meat intake and up your fibre count. The chestnuts also add texture and sweetness to a dish which is traditionally very rich and filling.

Features:
    Cuisine:
    • 40 Mins
    • Serves 2
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Using a sharp knife, cut a cross into the skin of each chestnut. Put in a roasting tin and bake in a pre-heated oven at 180C for 25-30 minutes or until the skins start to open up.

    2. Peel away the tough outer skin and the pithy white skin of the cooked chestnuts and set aside the sweet kernels for later.

    3. Add the oil to a frying pan and fry the beef mince over a medium-high heat for 3-4 minutes, breaking it up as you go, until browned. Remove and set aside.

    4. In the residual oil, sauté the onion and carrot over a medium heat for 10-15 minutes until softened and starting to colour.

    5. Add the garlic, celery salt, chilli flakes, oregano, basil and fennel seeds and cook for 1 minute more. Stir in the chopped tomatoes, tomato purée, bay leaf and the fresh thyme.

    6. Pour over the stock and Worcestershire sauce and bring to the boil. Reduce to a simmer and cook gently for 15-20 minutes until the sauce has started to thicken.

    7. Meanwhile, cook the pasta according to pack instructions while you decant the sauce into a blender and blitz until smooth.

    8. Pour the sauce back into a pan, adding more stock if needed, and stir in the mince and chestnuts. Season to taste and continue to cook over a low heat until the mince is cooked through and piping hot.

    9. Drain the pasta, reserving a few ladlefuls of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water.

    10. Divide between bowls and top with parsley, a good grind of black pepper and a drizzle of extra-virgin olive oil.

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