A healthier version of the classic “Bolognese” sauce, aka Italian ragu. Made with semi-wholewheat rigatoni pasta, and super charged by lots of mushrooms and less mince meat, this pasta is quite balanced in its carbs, proteins and fibers for a longer filling sensation and a smaller carbohydrates and meat consumption. I would strongly recommend to use “Seeds of Change” semi-whole wheat rigatoni, that are excellent for their cooking tenure and filling power, meaning that you can just have a smaller portion. Serves 3-4 people Ingredients 1 brown mushrooms punnet 150-200 gr of organic mince beef 190-250 gr of semi-whole wheat
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