Tuna Bolognese Recipes

TUNA BOLOGNESE

Tuna Bolognese image

This is a fantastic store cupboard dish that's on the table in just 15 minutes. Perfect for midweek and feeding hungry children in a hurry.

Provided by English_Rose

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
9 ounces chestnut mushrooms, thinly sliced
14 ounces tuna in water, drained
1 lb pasta sauce
1 tablespoon parsley, finely chopped
14 ounces dried pasta shapes, cooked according to packet instructions

Steps:

Heat the oil in a non-stick frying pan and cook the mushrooms for 3 - 4 mins until golden. Add the tuna and sauce and bring to a gentle simmer.
Stir the parsley and a good grinding of black pepper into the sauce. Add to the cooked pasta and toss well to coat then divide between bowls and serve.

Nutrition Facts : Calories 618.5, Fat 11.5, SaturatedFat 2, Cholesterol 43.7, Sodium 945.3, Carbohydrate 94.2, Fiber 12.1, Sugar 11.1, Protein 36.3

THE BEST SPAGHETTI BOLOGNESE RECIPE

The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

Ingredients

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
Add the 75g grated parmesan, check the seasoning and stir.
When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

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