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Nicola Smith

Mum of three with a full-time career, Nicola’s conscious about creating nutritious, budget-friendly meals that make family life easier. Has become a specialist in filling the freezer with wholesome dishes that can be reheated in a snap — saving time, reducing stress, and keeping everyone well fed.

Find more of Nicola’s recipes here

Bolognese with Spiral Pasta

IDEAL FOR BULK MEAL PREP | KIDS FAVOURITE | EASY

My Bolognese recipe has been a weekly staple on our table for years, even our extremely fussy youngest “angel” will polish off the carrots, celery and lentils without hassle!

Author: Nicola Smith | Prep: 10 mins | Cook: 45 mins | Total: 55 mins | Mains | PRICE/SERVING (APPROX)***

Servings: 5 | Tap or hover to scale

INGREDIENTS

  • 500g Beef Mince

  • 2 tbsp Wollundry Grove EVOO

  • 400g tin lentils (drained & rinsed)

  • 400g tin chopped tomatoes

  • 400g tin tomato tin

  • 2 tbsp tomato paste

  • 4 garlic cloves, minced

  • 2 carrots, chopped finely

  • 1 tsp mixed herbs

  • 1 tsp salt

  • 1/4 cup tomato sauce

  • 1 cup Grana Padano cheese

PRODUCTS USED

DIRECTIONS

STEP 1
Heat 1 tbsp oil in a medium cast iron skillet over medium high heat. In a bowl, season the sliced pork with the All Pastor seasoning and oil. Stir the meat to fully coat and place in the preheated pan to cook. Once cooked through, set the meat aside.

STEP 2
To make the quick pineapple pico de gallo, stir together pineapple, onion, cilantro, limes, and salt.

STEP 3
Preheat a separate cast iron skillet over medium heat.

Step 4
Build quesadillas by layering one almond flour tortilla, a sprinkle of cheese, pork, more cheese, and a second tortilla.

Step 5
Cook each quesadilla on the skillet until lightly browned and warmed through. Cut into wedges and serve with the pineapple pico.

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