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 Sweet Potato Mash & Toasted Pine Nuts
This classic ragu is a real weeknight winner. Simmer tender British beef with juicy peppers and mushrooms in a flavourful sundried tomato sauce. Serve with sweet potato mash and crunchy pine nuts. Craving some greens? Stir in a handful of leafy spinach. Delish!
Ready in 20
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g pine nuts
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 80g baby spinach
- 120g chestnut mushrooms
- 1 romano pepper
- 1 sweet potato
- 280g beef mince (british beef mince (10% fat))
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
Nutritional Information
Calories: 625
Protein: 39g
Carbs: 54g
Fat: 29g
Ingredients
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g baby spinach (use half)
- 120g chestnut mushrooms (use half)
- 1 sweet potato (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 romano pepper (use half)
- 20g pine nuts (use half)
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 140g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 612
Protein: 38g
Carbs: 54g
Fat: 28g
Beef Bolognese with Sweet Potato Mash & Toasted Pine Nuts
This classic ragu is a real weeknight winner. Simmer tender British beef with juicy peppers and mushrooms in a flavourful sundried tomato sauce. Serve with sweet potato mash and crunchy pine nuts. Craving some greens? Stir in a handful of leafy spinach. Delish!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a peeler, a masher & a measuring jug
Make the mash
- Peel the sweet potato and dice into 2cm chunks
- Add the diced sweet potato to the saucepan and simmer for 13-15 mins, until soft, then drain
- Return to the saucepan, then mash with 1 tsp olive oil and a pinch of salt and pepper
Do the prep
- Meanwhile, dice the pepper into 2cm chunks. Thinly slice the mushrooms. Rinse the spinach
- Heat the large frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove from the pan and set aside
Bolognese time
- Reheat to frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef, pepper and mushrooms to the pan and cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Add the Italian herbs, sundried tomato paste, passata, stock powder and 100ml water (50ml for 1 person). Bring to the boil, then lower the heat and simmer for 4-5 mins, until the sauce has thickened
Plate up
- Stir the spinach into the beef for the final 1 min, until wilted. Season to taste
- Share the beef bolognese between bowls, with the sweet potato mash alongside. Scatter over the toasted pine nuts
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