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Spaghetti Bolognaise with Red Kidney Beans and Baby Spinach 
  • 4 People
  • 40 min.
  • easy 
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. 

Tips

McCain products are best cooked from frozen. 

Ingredients
  • 30 ml vegetable oil
  • 1 medium-sized onion chopped
  • 500 g lean beef mince
  • 2 medium-sized tomatoes chopped
  • 200 g McCain Carrots Julienne
  • 400 ml water
  • 1 sachet Knorr Spaghetti Bolognaise Dry-Cook-in-Sauce
  • 1 tin red kidney beans drained
  • 200 grams McCain Creamed Spinach
  • 50 g tomato paste
  • 250 g uncooked spaghetti
Cooking Method

  1. In a pan, brown the onion in oil. Add the mince and cook until well browned. Add the McCain Carrots Julienne and tomatoes and cook for 5 minutes.

  2. Add water to the pan, stir in the contents of the pouch, the red kidney beans, McCain Creamed Spinach and the tomato paste and bring to the boil while stirring.

  3. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve with cooked spaghetti.

  • Nut Free
  • Dairy Free
  • Gluten Free

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