NUTRITION

SERVINGS

INGREDIENTS

212 g Ground beef (93% lean)

100 g Yellow potatoes

2.5 ml Olive oil

120 ml Tomato puree

30 g Yellow onion

30 g Carrot

30 g Celery

1 clove Garlic

1 g Dried oregano

1 g Sea salt

1 g Black pepper

30 g Mixed baby greens

5 ml Balsamic vinegar

PREPARATION

• 1

  Preheat oven to 200°C and line a baking sheet with parchment paper.

• 2

  Dice the yellow potatoes into 1cm cubes and toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes until golden and crispy.

• 4

  While potatoes roast, finely dice the onion, carrot, and celery, and mince the garlic.

• 5

  In a non-stick skillet over medium-high heat, brown the ground beef until cooked through, then drain any excess liquid.

• 6

  Add the remaining olive oil to the skillet along with the onion, carrot, celery, and garlic, sautéing until the vegetables are tender.

• 7

  Stir in the tomato puree and dried oregano, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

• 8

  In a small bowl, toss the mixed baby greens with the balsamic vinegar.

• 9

  Serve the beef bolognese over the roasted potatoes with the side salad on the plate.