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
Heineken’s Macaroni Beef Bolognese
with Italian-style hard cheese & fresh oregano
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Heineken’s Macaroni Beef Bolognese?
The preparation time for Heineken’s Macaroni Beef Bolognese with Italian-style hard cheese & fresh oregano is between 30 and 45 minutes.
What is the total time required to make Heineken’s Macaroni Beef Bolognese with Italian-style hard cheese & fresh oregano?
The total time required to make Heineken’s Macaroni Beef Bolognese with Italian-style hard cheese & fresh oregano is between 35 and 50 minutes.
How many servings does Heineken’s Macaroni Beef Bolognese provide?
4 servings
What are the main ingredients in Heineken’s Macaroni Beef Bolognese?
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
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?
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
How many calories does Heineken’s Macaroni Beef Bolognese have?
1258 calories
How much fat content does Heineken’s Macaroni Beef Bolognese have?
grams
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