This quick and easy Beanie Bolognese Stuffed Bread Rolls recipe is great for leftover Bolognese sauces, pasta dishes and you can change it up and make it super spicy if you like. Rather than make the rolls myself I used part baked rolls and the thing took about 30 minutes from start to finish.
1 tin Mixed Beans
1 400g Chopped Tomatoes
1 Chopped Onion
2 Vegetable Stock Cubes
1 Sweet Red Pepper
4 Cloves Garlic
1 pack of Part Baked Bread Rolls
Firstly I heat up a pan, add the chopped onions, red pepper and garlic to sweat down a little. While they are sweating down I put the part baked rolls in the oven.
Once the onions are a little see-through, I add the mince and mushrooms and turn the heat up.
Then I add the smoked paprika, chopped tomatoes and mixed beans.
Let it simmer for the same amount of time your rolls take to bake. Turn the heat down while you hollow out the rolls. Crumble in your stock cubes and add some salt, pepper and basil.
This is really easy to do. Follow the lines on the top of the roll with a sharp knife, then with your fingers or a spoon gently scoop out the middle. Place the middle of the rolls to the side, you can coat these in garlic butter and bake, use them for dipping or feed the ducks the day after. Just don’t waste them!
Your beanie Bolognese will be a bit thicker by now and ready to spoon into the rolls.
It might get a bit messy, but take your time and stuff the rolls with the Bolognese sauce.
Top with grated cheese. Whatever cheese you like.
Pop back in the oven until the cheese is melty.
I served these with pasta and the rest of the sauce. Super easy and super quick Beanie Bolognese Stuffed Bread Rolls.