eCook Meal
Heineken’s Macaroni Beef Bolognese
with Italian-style hard cheese & fresh oregano
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R238.50
for 4 servings · R59.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Mozzarella Cheese needs 160 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 27% of packR33.33
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Celery Stalks needs 2Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Macaroni needs 400 gMacaroni 500 g 500 g at R22.99 · 80% of packR18.39
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Tomato Passata
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Mince, Carrot, Celery Stalks, Garlic, Grated Italian-style Hard Cheese, Macaroni, Mozzarella Cheese, NOMU Italian Rub, Onion, Oregano, 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?
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! 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. 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.
What should be prepared from my kitchen to make Heineken’s Macaroni Beef Bolognese?
Beef, Beef Mince, Carrot, Celery Stalks, Garlic, Grated Italian-style Hard Cheese, Macaroni, Mozzarella Cheese, NOMU Italian Rub, Onion, Oregano, 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