Spaghetti bolognaise with red kidney beans and baby spinach
Bulk up your classic spaghetti bolognaise with red kidney beans and spinach. A delicious alternative for when you’re trying to add more nutrients to your meals, with a little help from Knorr’s Spaghetti Bolognaise Dry-Cook-In-Sauce.
- 30 ml oil
- 1 onion - chopped
- 500 g lean beef mince
- 2 tomatoes - chopped
- 140 g carrots - peeled and cubed
- 400 ml water
- 1 KNORR Spaghetti Bolognaise Dry Cook-in-sauce
- 1 tin red kidney beans - drained
- 2 cup baby spinach leaves - washed
- 50 g tomato paste
- 250 g spaghetti - uncooked
In a pan, brown the onion in oil. Add the mince and cook until well browned. Add the carrots and tomatoes.
Add water to the pan, stir in the contents of the pouch, the red kidney beans, baby spinach leaves and the tomato paste and bring to the boil while stirring.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve with cooked spaghetti.