The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Bolognese with Brown Rice Penne & Mixed Leaf Salad
Crowd-pleasing beef bolognese gets a Mindful Chef spin here – using brown rice penne for extra fibre. Simply simmer juicy British beef mince with fresh carrots, onions, garlic and basil in a rich tomato sauce. Crisp, fresh salad is served on the side.
High protein
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g mixed salad leaves
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes
- 2 carrot
- 1 onion
- 500g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 632
Protein: 36g
Carbs: 71g
Fat: 22g
Beef Bolognese with Brown Rice Penne & Mixed Leaf Salad
Crowd-pleasing beef bolognese gets a Mindful Chef spin here – using brown rice penne for extra fibre. Simply simmer juicy British beef mince with fresh carrots, onions, garlic and basil in a rich tomato sauce. Crisp, fresh salad is served on the side.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a large bowl, a measuring jug, a sieve & a peeler
Time to fry & prep
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef and season with salt and pepper
- Cook for 4 mins, breaking it up with a wooden spoon, until golden brown
- Finely dice the onion. Dice the carrots into 1cm chunks (peel optional). Halve the tomatoes
Get sizzlin'
- Add the onion and carrot to the beef pan and cook for 4 mins
- Stir in the sundried tomato paste, garlic herb paste, half the fresh tomatoes and half the balsamic vinegar and cook for 1 min
- Add the passata, stock powder and 175ml water. Bring to the boil, then simmer for 7-9 mins, until thickened and slightly reduced
Cook the pasta
- Bring the large saucepan filled with salted water to the boil. Once boiling, add the penne and cook for 7-8 mins, until cooked, then drain
Make the salad
- Meanwhile, add the salad leaves to the large bowl, along with the remaining tomatoes. Drizzle with the remaining balsamic vinegar, 1 tsp oil and a pinch of salt and pepper. Toss to coat
Finish & plate up
- Stir the cooked penne through the bolognese. Season with salt and pepper
- Serve the penne bolognese into bowls, with the salad alongside. Sprinkle the pasta with the nutritional yeast
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