1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Spinach and feta bolognaise

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 350g dried rigatoni pasta
  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g lean beef mince
  • 2 tablespoons tomato paste
  • 125ml (1/2 cup) white wine
  • 375ml (1 1/2 cups) passata (tomato pasta sauce)
  • 1 tablespoon chopped fresh oregano leaves
  • 75g baby spinach leaves
  • 100g (1/2 cup) low-fat feta, crumbled


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  • 2
    Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the onion for 5 minutes. Add the garlic and cook for 30 seconds. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes.
  • 3
    Stir in the tomato paste. Add the wine and cook for 2-3 minutes. Stir in the passata and oregano. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes or until the mixture thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until wilted. Stir in the pasta. Divide among serving bowls and sprinkle with the feta.

Source: taste.com.au


Please enter your comment!
Please enter your name here