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Pasta Bolognese 1

Prep time: 10 minutes - Cook time: 50 minutes - Serves: 4

Pasta bolognese

This dish is: Soya free  • Egg free • Nut free

Each portion contains:

Nutrition value Amount
Energy 328kcal
Fat 20g
Calcium 90mg
Carbohydrates 21g
Salt 108g
Iron 4mg
Protein 17g


  • 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.



  • 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


[ingredient item]


  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.
  2. Add the red pepper, mushrooms, if using, chopped tomatoes, tomato purée and herbs and stir well. Add the lentils now if using.
  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.
  4. Whilst bolognese is cooking prepare formula as per instructions on pack.
  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.
  6. When ready spoon the pasta and bolognese into a small bowl and serve.

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