Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4410 / 1051
Fats (g)
28.3
of which saturated (g)
12.3
Carbohydrates (g)
134
of which sugars (g)
32.4
Fibers (g)
12.1
Proteins (g)
66.1
Salt (g)
8.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and carrot. Trim and finely dice the celery. Peel and crush the garlic.
2 Fry mince
Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the beefmince and fry for 5-7 min or until browned and starting to crisp.
3 Fry vegetables
Add the onion, carrot and celery to the pan with a pinch of salt and cook for 5 min or until softened.
4 Simmer
Add the garlic and oregano, cook for 1 min. Add the tomatopaste, beefstockcube, chopped tomatoes, whitebalsamic, water, brownsugar and Worcestershiresauce. Simmer for 15 min.
5 Grate Parmesan
Meanwhile, grate the Parmesan.
6 Bake
Once ready, transfer the bolognese to an oven proof dish (if your pan is oven-proof just leave it in there). Fold in the gnocchi and top with the gratedParmesan and mozzarella. Bake in the oven for 15 min or until golden brown on top. Garnish with the fresh basil leaves.