What are the main ingredients in Heineken’s Macaroni Beef Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Heineken’s Macaroni Beef Bolognese?

Calories: 1258, Carbs: 136 grams, Fat: grams, Protein: 71 grams, Sugar: 21.9 grams, Salt: 1077 grams

How do I prepare Heineken’s Macaroni Beef Bolognese?

MAKE THE MAC: Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil. START THE SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the diced celery, and the diced carrot until soft, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the grated garlic. Lower the heat and pour in the passata, 200ml of pasta water, seasoning, and a sweetener (optional). Simmer until thickened and reduced, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with more reserved pasta water. BAKE THE BOLOGNESE: Once the sauce has reduced, stir through the drained lentils, ½ the grated hard cheese, the cooked macaroni, and ½ the chopped oregano. Place the mixture into an ovenproof dish. Evenly top with the grated mozzarella and remaining grated hard cheese. Roast in the hot oven until the cheese is golden and melted, 4-5 minutes. Remove and set aside to cool slightly before serving. TIME TO DINE: Plate up a hearty helping of the bolognese bake and garnish with the remaining oregano. Dig in, Chef!

What should be prepared from my kitchen to make Heineken’s Macaroni Beef Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Heineken’s Macaroni Beef Bolognese

A classic dinner go-to that is always delicious for the entire fam. Beef mince bolognese sauce is combined with macaroni pasta, lentils, fresh oregano, and Italian-style hard cheese. Everything is then topped with mozzarella and baked in the oven until golden brown and oh-so-yummy.

Heineken’s Macaroni Beef Bolognese

with Italian-style hard cheese & fresh oregano

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Celery Stalk
Celery Stalks
Free-Range Beef Mince
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Mozzarella Cheese
Italian-style Hard Cheese
Macaroni
NOMU Italian Rub
Onion
Onions
Tinned Lentils
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Heineken’s Macaroni Beef Bolognese

Serves 1

MAKE THE MAC
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the diced celery, and the diced carrot until soft, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the grated garlic. Lower the heat and pour in the passata, 100ml of pasta water, seasoning, and a sweetener (optional). Simmer until thickened and reduced, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with more reserved pasta water.
BAKE THE BOLOGNESE
Once the sauce has reduced, stir through the drained lentils, ½ the grated hard cheese, the cooked macaroni, and ½ the chopped oregano. Place the mixture into an ovenproof dish. Evenly top with the grated mozzarella and remaining grated hard cheese. Roast in the hot oven until the cheese is golden and melted, 4-5 minutes. Remove and set aside to cool slightly before serving.
TIME TO DINE
Plate up a hearty helping of the bolognese bake and garnish with the remaining oregano. Dig in, Chef!

Macaroni - 100g
Onion - 1
Celery Stalk - 1
Carrot - 120g
Free-range Beef Mince - 150g
NOMU Italian Rub - 10ml
Garlic Clove - 1
Tomato Passata - 100ml
Tinned Lentils - 60g
Italian-style Hard Cheese - 25g
Grated Mozzarella Cheese - 40g
Fresh Oregano - 4g

Download the Recipe

Serves 2

MAKE THE MAC
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the diced celery, and the diced carrot until soft, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the grated garlic. Lower the heat and pour in the passata, 200ml of pasta water, seasoning, and a sweetener (optional). Simmer until thickened and reduced, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with more reserved pasta water.
BAKE THE BOLOGNESE
Once the sauce has reduced, stir through the drained lentils, ½ the grated hard cheese, the cooked macaroni, and ½ the chopped oregano. Place the mixture into an ovenproof dish. Evenly top with the grated mozzarella and remaining grated hard cheese. Roast in the hot oven until the cheese is golden and melted, 4-5 minutes. Remove and set aside to cool slightly before serving.
TIME TO DINE
Plate up a hearty helping of the bolognese bake and garnish with the remaining oregano. Dig in, Chef!

Macaroni - 200g
Onion - 1
Celery Stalk - 1
Carrot - 240g
Free-range Beef Mince - 300g
NOMU Italian Rub - 20ml
Garlic Clove - 1
Tomato Passata - 200ml
Tinned Lentils - 120g
Italian-style Hard Cheese - 50g
Grated Mozzarella Cheese - 80g
Fresh Oregano - 8g

Download the Recipe

Serves 3

MAKE THE MAC
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the diced celery, and the diced carrot until soft, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 7-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the grated garlic. Lower the heat and pour in the passata, 300ml of pasta water, seasoning, and a sweetener (optional). Simmer until thickened and reduced, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with more reserved pasta water.
BAKE THE BOLOGNESE
Once the sauce has reduced, stir through the drained lentils, ½ the grated hard cheese, the cooked macaroni, and ½ the chopped oregano. Place the mixture into an ovenproof dish. Evenly top with the grated mozzarella and remaining grated hard cheese. Roast in the hot oven until the cheese is golden and melted, 5-6 minutes. Remove and set aside to cool slightly before serving.
TIME TO DINE
Plate up a hearty helping of the bolognese bake and garnish with the remaining oregano. Dig in, Chef!

Macaroni - 300g
Onions - 2
Celery Stalks - 2
Carrot - 360g
Free-range Beef Mince - 450g
NOMU Italian Rub - 30ml
Garlic Cloves - 2
Tomato Passata - 300ml
Tinned Lentils - 180g
Italian-style Hard Cheese - 75g
Grated Mozzarella Cheese - 120g
Fresh Oregano - 12g

Download the Recipe

Serves 4

MAKE THE MAC
Preheat the oven to 200°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
START THE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the diced celery, and the diced carrot until soft, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the grated garlic. Lower the heat and pour in the passata, 400ml of pasta water, seasoning, and a sweetener (optional). Simmer until thickened and reduced, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with more reserved pasta water.
BAKE THE BOLOGNESE
Once the sauce has reduced, stir through the drained lentils, ½ the grated hard cheese, the cooked macaroni, and ½ the chopped oregano. Place the mixture into an ovenproof dish. Evenly top with the grated mozzarella and remaining grated hard cheese. Roast in the hot oven until the cheese is golden and melted, 5-6 minutes. Remove and set aside to cool slightly before serving.
TIME TO DINE
Plate up a hearty helping of the bolognese bake and garnish with the remaining oregano. Dig in, Chef!