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Burger Chunk Bol

Prep Time8 minsCook Time15 mins

Burger Chunk Bol: A chunky, tomato tasting spin on the classic spag bol.

 227 g Cherry Tomatoes
 500 g Dolmio - Original Bolognese (Pasta Sauce)
 60 g Baby Leaf Spinach
 375 g Zafarelli - Pasta
 1 kg Australian Grasslands - Grass Fed Beef Burgers
1

Heat a large pan, before spreading a tablespoon of olive oil evenly throughout its surface.

2

Bring a large pot to the boil, before adding your pasta to the pot. Set a timer for 10 minutes, stirring and checking throughout.

3

Add your burgers to the pan, turning evenly and heating until the meat is browned.

4

Slice your cherry tomatoes into halves, then set them aside to use later.

5

Remove your burgers from the pan, then place them on a plate. Cut the burgers into 8 pieces each.

6

Add your sliced cherry tomatoes and baby spinach to the pan stirring evenly until the spinach is approx 1/5 of its original size.

7

Add the sliced burger chunks back to the pan, before adding your pasta sauce. Turn the pan down to a simmer and mix through evenly.

8

Divide your now cooked pasta evenly into containers, then add the contents of the pan on top.

4 containers: 783 cal
5 containers: 626 cal
6 containers: 522 cal
7 containers: 447 cal
8 containers: 391 cal

Nutrition Facts

Servings 5


Amount Per Serving
Calories 626
% Daily Value *
Total Fat 14.4g23%
Total Carbohydrate 75.2g26%
Protein 46.4g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.