Solo: Masala Bolognese Boats

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Solo: Masala Bolognese Boats

Steak mince and mushrooms in a masala & ginger tomato sauce served on roast sweet potatoes.

Ingredients to serve 1

  • 1 x sweet potato – slice lengthways into quarters
  • 100g x button mushrooms
  • ¼ x onion – peel & chop finely
  • 125g x steak mince
  • ¼ sachet x tomato paste
  • 1½ tsp x Curry Masala Spice Mix
  • ½ clove x garlic – peel, grate finely & chop
  • 10g x ginger – peel & chop finely
  • 1 x tomato – grate coarsely
  • ¼ x lemon – cut into wedges
  • 3g x coriander – chop leaves finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potatoes & mushrooms: Place separately (sweet potatoes on one half and mushrooms on the other) on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer (the stalks of the mushrooms should face up) and roast for 30 minutes until golden and cooked.

Step 3

Masala Bolognese: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes before adding the steak mince. Season the mince generously with salt and pepper, break it apart with a spoon and cook for 3 minutes until lightly golden. Add the tomato paste, Curry Masala Spice Mix, garlic and ginger. Cook for 1 minute, add the tomatoes with water (2 tbsp for 1) and let it simmer (gently boil) for 10 minutes until the sauce thickens. Add a squeeze of lemon, the fresh coriander and season with salt and pepper to taste.

Step 4

Serve the roast sweet potatoes topped with the masala Bolognese and roast mushrooms.