How To Make Spaghetti Bolognese
A rich and thick bolognese sauce loaded with ground beef, tomatoes, and herbs and spices serve as the star of this spaghetti bolognese recipe.
Serves:
Ingredients
- 1tbspolive oil
- 1largeonion,chopped
- 2clovesgarlic,crushed
- 2carrots,grated
- 1zucchini,grated
- 1lbminced beef,extra lean
- 1tbsptomato paste
- 80mlred wine,optional
- 24ozPassata Cooking Sauce
- 2tspvegetable stock powder,or salt to season
- 2tsporegano,dried
- 3tbsplow fat cream,or low fat milk
- handfulparsley,freshly chopped
- parmesan cheese,freshly grated, to serve
- 1lbspaghetti
- Salt,for the pasta cooking water
Instructions
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Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry for about 3 minutes or until vegetables are soft and fragrant.
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Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
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Cover pan with a lid and simmer for about 20 to 30 minutes or until the sauce has thickened, stirring occasionally. Turn off heat; add the cooking cream (or milk) and stir until combined.
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Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered.
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Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.
Nutrition
- Calories: 610.41kcal
- Fat: 12.34g
- Saturated Fat: 4.61g
- Trans Fat: 0.23g
- Monounsaturated Fat: 5.44g
- Polyunsaturated Fat: 1.41g
- Carbohydrates: 88.66g
- Fiber: 7.55g
- Sugar: 13.21g
- Protein: 35.32g
- Cholesterol: 69.48mg
- Sodium: 1046.16mg
- Calcium: 100.19mg
- Potassium: 1456.48mg
- Iron: 6.42mg
- Vitamin A: 303.43µg
- Vitamin C: 32.17mg
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