Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5187 / 1241
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and mince the garlic. Peel and grate the carrot. Grate the Parmesan.
2 Make bolognese
Heat a large pan over a medium high heat with a drizzle of oliveoil. Once hot, add the onion, carrot and garlic with a pinch of salt and fry for 7 min until soft. Add the beefmince and cook for 4 min further until brown and crispy. Add the tomatopaste, tomatopassata, honey, pepper, stockcube, soysauce and measuredwater. Reduce the heat to medium-low and simmer for 5 min.
3 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 5-7 min. Drain.
4 Make Béchamel
Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the milk and whisk for 3-4 min until thickened. Add the cheddar and half of the Parmesan. Season with salt and pepper.
Pour the bolognese into an oven-proof dish. Top with the drained pasta. Mix. Cover with the bechamel, top with the remaining Parmesan and bake for 15 min or until the pasta is cooked.