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Healthy Recipes With Dolmio Organic Sauce For Bolognese

Here are four tasty and healthy recipes using Dolmio's new Organic Sauce for Bolognese. According to The Soil Association, more than 8 in 10 mums believe that organic produce is better for the family, so you can now rest assured that you're giving your brood quality organic produce whilst enjoying the taste and convenience of your favourite Bolognese sauce.

Chicken Tagine With Honey Roast Carrots

Serve this fruity chicken dish with mashed potatoes or plain boiled basmati rice and delicious sticky carrots.
Serves 4

1 tablespoon olive oil
8 skinless, boneless chicken thighs
1 tbsp sweet paprika
1 onion, sliced
1 x 500g jar Dolmio Organic Sauce for Bolognese
425ml /3/4 pint vegetable stock
115g/4oz orange lentils
1 cinnamon stick (optional)
140g/5oz dried whole pitted apricots

For the carrots
500g carrots, peeled and cut into chunks
1tbsp olive oil
1tbsp runny honey
squeeze orange juice

  1. Pre-heat oven to 190C, 375F, Gas 5.
  2. Place the chicken into a bowl and toss with the oil and paprika. Mix well until evenly coated.
  3. Heat a large non-stick frying pan. Add the chicken in 2 batches and cook over a medium heat for 2 minutes each side until golden. Transfer chicken to a casserole dish and set to one side.
  4. Add the onions to the frying pan cook the onion for 5 minutes or until softened. Stir in the Dolmio Organic Sauce for Bolognese, stock, lentils, apricots and cinnamon stick and bring to the boil.
  5. Pour the sauce over the chicken, cover with a lid or foil and cook for 1 ½ hours.
  6. Meanwhile, place the prepared carrots into a roasting tin and toss with the olive oil, honey, orange juice and season well. Place in the oven and roast for 35 minutes.

Pick & Mix Tacos

Children love to feel grown up and here they can enjoy creating their own favourite tacos. This filling would equally be delicious in a fluffy baked potato.
Serves 4

1tbsp olive oil
225g/8oz button mushrooms, sliced
1 x 500g jar Dolmio Organic Sauce for Bolognese
1 x 400g can mixed beans (without salt or sugar), rinsed and drained
8 taco shells
50g cheddar cheese, grated
2 little gem lettuce, washed, shredded
2 orange peppers, halved, deseeded and thinly sliced
250g cherry tomatoes, cut in half

  1. Heat the oil in a pan until hot. Add the mushrooms and cook for 5 minutes.
  2. Pour over the Dolmio Organic Sauce for Bolognese, beans and bring to the boil, whilst gently stirring.
  3. Heat the tortillas or tacos as per instructions.
  4. Place the cheese, lettuce, peppers and tomatoes into little pots.
  5. Ladle the mushroom and beany sauce into a serving bowl and serve with all the accompaniments.

Roasted Saucy Meatballs With Veggie Pasta

Serves 4

400g/14oz lean minced pork
2 medium carrots, finely grated
1 onion, finely chopped
2 cloves garlic, crushed
1 small egg, beaten
1 x 500g jar Dolmio Organic Sauce for Bolognese
300g/10 ½ oz pasta tubes
225g/8 oz, small broccoli florets
1 x 198g can sweetcorn, drained
115g/4oz frozen petit-pois or peas
1 tbsp olive oil

  1. Preheat the oven to 190C, 375F, Gas 5. Place a large pan of water onto the hob and bring to the boil.
  2. In a large bowl mix together the pork, carrots, onion, garlic, beaten egg and season well with salt and freshly ground black pepper.
  3. Shape the mixture into approximately 20 small balls and place in a gratin dish. Place in the oven and roast for 20 minutes. Remove the meatballs from the oven and pour over the Dolmio Organic Sauce for Bolognese. Return to oven and cook for a further 10 minutes.
  4. Meanwhile, place the pasta into the pan of boiling water and cook as per packet instructions. Add the broccoli florets for the last 4 minutes of cooking time.
  5. Add the sweetcorn and petit pois for the last minute of cooking time and drain well.
  6. Pile the pasta and veggies into a large, warm serving bowl and drizzle over the olive and grind over a little black pepper. Serve with the roasted meatballs and sauce.

Chilli Con Carne Pie

You can make this chilli as hot or as mild as you like. I’ve reduced the amount of meat and added beans. The turmeric mash topping makes a good change from the traditional partner of rice.
Serves 4-6

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
250g/9oz lean beef mince
2 red chillies, deseeded and finely chopped
1tsp ground cumin
1 x 500g jar Dolmio Organic Sauce for Bolognese
200ml/ 7floz vegetable stock or water
400g can green lentils, drained and rinsed
400g can kidney beans, rinsed and drained

For the mash
900g/2lb white floury potatoes such as maris piper, peeled and cut into equal sized chunks
5tbsp hot milk
1tsp turmeric, optional

  1. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes. Turn up the heat, add the mince and cook for 3 minutes or until browned.
  2. Stir in the chillies, cumin and cook for 1 minute.
  3. Stir in the Dolmio Organic Sauce for Bolognese, stock, lentils and beans. Bring to the boil, then simmer for 20-25 minutes. Season to taste.
  4. Meanwhile, cook the potatoes in cold water, bring to the boil, simmer for 20 minutes or until tender.
  5. Drain potatoes, tip back into pan and mash over a low heat. Stir in milk, turmeric and season to taste.
  6. Pre-heat the grill.
  7. Spoon the hot chilli into a gratin dish and spread the hot mash roughly over the top. Place under the grill for 5 -6 minutes or until golden and crispy on top.
  8. Serve with a mixture of peas and pods – dwarf beans, sugar snap peas and garden peas.

'Red Hot' Chilli Peppers
Mixed Bean Chilli
Sizzling Beef Chilli
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