Minced Beef or Bolognese Sauce

Level 4 puréed

Ingredients (for 1 serving)*

  • ½ tbsp sunflower oil
  • 30g onion (chopped
  • 30g carrots (chopped)
  • 100g minced beef
  • 2tbsp tomato purée
  • Large splash Worcestershire sauce
  • 75ml beef stock
  • 5 scoops of Nutilis Clear
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Method

  • Heat the oil in a medium saucepan, and soften the onion and carrots for a few minutes.
  • When soft, turn up the heat and crumble in the beef. Brown the beef, tipping off any excess fat. Add the tomato purée and Worcestershire sauce and fry for a few minutes.
  • Pour over the stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
  • Place the mixture into the blender and blend*** until smooth.
  • Whisk Nutilis Clear to thicken.

Tip

Put puréed minced beef in an oven proof dish. Then pipe smooth instant mashed potato on top for a great cottage pie.

You can also use this recipe to make Bolognese by adding 75g passata, some Italian herbs and ½ clove of garlic. 

Nutritional intake per serving**

Energy Fat Carbohydrate Protein
334kcal  76g 29g 29g

*Allergens may be present, please check individual product and ingredients labels. If concerned about allergens please contact your healthcare professional.
**All nutrient content values per serve are estimates only.
***Please be aware that blending hot foods can be dangerours. Always check the manufacturer’s instructions to ensure your belender is suitable fro processing hot foods and follow their instructions for safe blending. 

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Stroke and dysphagia: an introduction

A stroke is a serious health event caused by a disruption of the blood supply to a part of the brain. Distressing for both the patient and their family, a stroke can result in problems with movement and balance, as well as a swallowing difficulty known as 'dysphagia’[1,2]. Dysphagia, which affects around half of stroke patients[3], can not only be an uncomfortable and sometimes painful condition, but a potentially a dangerous one too, with patients at risk of choking and of developing lung problems such as pneumonia[4].

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The Chefs Council: bringing haute cuisine to dysphagia cooking

Texture-modified diets are safer to eat but can be unappetizing as food needs to be blended to a specific consistency before it can be consumed. This is where the Chefs Council step in. They are a team of world-class chefs, stroke and dysphagia experts as well as patients and carers who are working hard to improve the quality of life of people with dysphagia. Together they created the Dysphagia Act, which is founded on three key principles: that dysphagia foods and drinks should not only be safe and nutritious but pleasurable too.

Nutilis Clear is a Food for Special Medical Purposes for the dietary management of dysphagia and must be used under medical supervision.