Solo: Red Wine Bolognese

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Solo: Red Wine Bolognese

Fresh turnip and cauli noodles topped with a rich red wine bolognese sauce.

Ingredients to serve 1

  • 100g x beef mince
  • 50g x diced bacon
  • ¼ clove x garlic – crush, peel and chop finely
  • ¼ tbsp x dried oregano
  • ¼ tbsp x dried basil
  • 125g x veggie noodles
  • ¼ x fresh chilli – de-seed and chop finely
  • ¼ sachet x tomato paste
  • ¼ cup x red wine
  • ½ cup x boiling water
  • 50g x button mushrooms – slice
  • ½ tbsp x xylitol
  • 3g x fresh thyme – strip off leaves
  • olive oil (from your pantry)
  • salt and freshly ground pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil.

Step 2

Bolognese Sauce: Place a few glugs of olive oil in a frying pan over medium heat. Add the beef mince and diced bacon and cook for about 5 minutes until browned. Now add the garlic, oregano, basil, chilli, mushrooms and tomato paste and cook for another 3 minutes. Add the red wine, boiling water (see quantity above), xylitol, HALF the thyme and mix well. Reduce the heat to low and leave to simmer for 30 minutes.

Step 3

Veggie Noodles: Place the noodles in a heat-proof bowl and cover with boiling water. Leave submerged for 2 minutes, stirring occasionally. Drain, set aside and keep warm.

Step 4

Serve: Place the noodles on the plate and top with the Bolognese sauce and remainder of fresh thyme leaves.