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Spaghetti Bolognese

(0)
1 Hrs
 
portions
5 %

Carbs

10 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1217 g
Energy 534 kJ / 128 kcal 6490 kJ / 1553 kcal
Sat. fat 4 g 39 g
Unsat. fat 5 g 61 g
Fibre 2 g 15 g
Salt 283 mg 3443 mg
Units:
 
  • 474 g
    Tomato
  • 339 g
    Beef - Mince
  • 187 g
    Onion
  • 55 g
    Leek
  • 51 g
    Tomatoes - pureed, canned
  • 48 g
    Carrot
  • 38 ml
    Olive oil
  • 11 g
    Garlic
  • 9 g
    Salt
  • 4 g
    Chili pepper
  • 4 g
    Paprika
  • 4 g
    Italian Seasoning
  • 3 g
    Pepper
  • 2 g
    Basil dry
  • 1.2 kg
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners
Method

Preparation time

10 Min

Cooking time

50 Min

1

Preheat the oven to 220°C / 428°F)

2

Remove the green stem from the tomato`s and cut them into quarters.

Cut the carrot into small pieces.

Place the carrots and the tomato`s on a flat oven tray and drizzle with a little olive oil.

3

When the oven is 220°C roast the tomato`s for 10 - 15 minutes.

The tomato`s need to be soft and some black spots will ad a nice roasted flavour to the sauce.

4

Cut the onion into small 1/2 cm cubes.

Chop the leek into 1/4 rings and the chili pepper into 1/2 fine rings,

5

Preheat a pan on medium heat and add a little olive oil.

Sweat the onions until they get glazed.

Add the minced beef and simmer until almost cooked.

6

Add crushed / chopped garlic, the chili pepper and the tomato puree, stir until it is well mixed.

7

Now your ingredients are coming together and you can add the Italian mix, dried basil and the paprika powder.

8

Finally add the roasted tomatoes and the leek and leave to simmer for 10 - 15 minutes.

9

Add pepper and salt to taste.

Tips

1

Serve with pasta.

2

This sauce can be used for lasagne bolognese as well.

3

Garnish tips: grated cheese, roasted pinetree nuts, deep-fried kapers, fresh basil, and more.

4

Add some sugar to round the flavour.

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