March
use-it-up meal plan
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From the March 2015 issue
Speedy meatloaf & lentil bolognaise
This tasty pasta dish is made super smart and speedy when you use up leftover meatloaf.
|
0:05
To prep |
0:15
To cook |
11
Ingredients |
CAPABLE COOKS
Difficulty |
4
Servings |
0
Average rating (0 Members) |
recipe Add to
cookbook
- Ingredients
- Nutrition
|
Energy 3235kJ |
Fat saturated 3.30g |
|
Fat Total 15.10g |
Carbohydrate sugars 13.40g |
|
Carbohydrate Total 117.80g |
Dietary Fibre 10.60g |
|
Protein 41.60g |
Cholesterol 72.00mg |
|
Sodium 769.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
-
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Add the basil leaves and cook for 30 seconds or until aromatic. Stir in the tomatoes, vinegar and sugar and simmer for 4 minutes or until thickened slightly. Season. Stir in the lentils and meatloaf and simmer for a further 4 minutes or until warmed through.
-
Step 3
Top the spaghetti with the bolognaise sauce. Sprinkle with the parmesan and top with the extra basil leaves.
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