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Pasta bolognese

Pasta Bolognaise Pasta bolognese

Serves: 4
Allergy Information
: Soya free, Egg free, Nut free
Prep time: 10 minutes
Cook time: 50 minutes



  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 250g beef, lamb, pork or soya mince, or cooked brown lentils
  • 1 red pepper, finely chopped
  • 2–3 button mushrooms (optional), finely chopped
  • 400g tin chopped tomatoes
  • 1 teaspoon tomato purée
  • Good pinch of oregano or mixed herbs


  • 50g pasta, such as fusilli or any other small shapes, or spaghetti broken into short lengths
  • 250ml Aptamil Pepti


Step 1

Heat the oil in a pan, add the onion, garlic and mince (or soya mince) and cook until brown, stirring all the time to break up the mince.

Step 2

Add the red pepper, mushrooms, if using, chopped tomatoes, tomato purée and herbs and stir well. Add the lentils now if using.

Step 3

Bring to the boil, then reduce the heat and simmer gently for 45 mins until the mince is tender. If using cooked lentils reduce the 1 hour cooking time to 20 mins.

Step 4

Whilst bolognese is cooking prepare formula as per instructions on pack.

Step 5

Put the pasta and formula in a pan and simmer on a very low heat stirring occasionally until the pasta has absorbed all the formula, this takes 20–30 minutes.

Step 6

When ready spoon the pasta and bolognese into a small bowl and serve.

Nutritional Information

Per serving
Energy Protein Carbohydrates Fat Iron Calcium Sodium
328 kcal 17g 21g 20g 4mg 90mg 108mg


  • This dish can be made wheat and gluten free by replacing the pasta and flour with a WF/GF alternative.
  • Make double quantity of the bolognese and freeze in portions for up to one month to save time later.

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