Made with meat and two types of beans, this protein-rich meal is not your average Bolognese recipe.
Heat a large frying pan over a medium heat and fry the pancetta for 2 to 3 minutes until crisp.
Stir in the onion, carrot and celery and leave to sweat for 10 mins or until soft.
Add the beef to the pan, stirring occasionally until it has browned all over.
Pour in the wine and keep stirring for 2 minutes until the alcohol has evaporated. Stir in the tomato puree and the 500ml boiling water. Crumble in the stock cubes, add the bay leaves and stir together.
Leave to simmer with the lid on over a low heat for 1 hour. Then stir in the drained beans and replace the lid leaving it simmer again for a second hour - (a total of 2 hours cooking) so that the flavours intensify and the beef becomes tender. Remove the bay leaves before serving
TIP: you could add some chilli flakes.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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