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.
British Beef, Roasted Aubergine & Olive Bolognese Pasta
We have given a Mediterranean twist to a classic Bolognese. Simply simmer juicy British beef mince in a warm tomato sauce, then toss in gooey and perfectly roasted aubergines and vibrant peppers. Stir through brown rice pasta to soak up all that sauce. Buon appetito!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 400g passata (tomatoes, salt, citric acid)
- 40g walnuts (Nuts)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 250g brown rice penne (Eggs)
- 200g baby tomatoes
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 6 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 pepper
- 2 aubergine
- 500g 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: 725
Protein: 38g
Carbs: 67g
Fat: 34g
British Beef, Roasted Aubergine & Olive Bolognese Pasta
We have given a Mediterranean twist to a classic Bolognese. Simply simmer juicy British beef mince in a warm tomato sauce, then toss in gooey and perfectly roasted aubergines and vibrant peppers. Stir through brown rice pasta to soak up all that sauce. Buon appetito!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large saucepan, a measuring jug & a sieve
Roast the peppers & aubergines
- Dice the peppers and aubergines into 2cm cubes
- Transfer both onto the lined baking tray and toss with 1 tbsp oil and the Italian herbs. Season with salt and pepper
- Roast for 20-25 mins / air fryer 16-18 mins, until soft and golden
Prep & toast
- Finely chop or crush the garlic. Halve the tomatoes. Quarter the olives. Roughly chop the walnuts
- Heat the large frying pan on medium heat. Once hot, add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove from the pan and set aside
Get your simmer on
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the beef and season with salt and pepper. Cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the garlic and tomatoes and cook for 1 min. Add the olives, sundried tomato paste, passata, stock powder and 100ml water
- Simmer for 7-8 mins, until slightly thickened. Season with salt and pepper
Cook the pasta & finish the sauce
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain
- Meanwhile, roughly chop the parsley
- Add half the parsley, the roasted veg and cooked pasta to the sauce, then toss to combine. Add a splash of water to loosen, if needed. Season with salt
Plate up
- Serve the the roasted aubergine & pepper pasta garnished with the walnuts and remaining parsley
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