(0)
30 Min
18 %
Carbs
9 %
Fats
7 %
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 2197 g |
| Energy | 710 kJ / 170 kcal | 15591 kJ / 3728 kcal |
| Sat. fat | 4 g | 71 g |
| Unsat. fat | 5 g | 90 g |
| Fibre | 3 g | 59 g |
| Salt | 218 mg | 4782 mg |
Units:
-
400 gSpaghetti
-
400 mlTap water
-
160 gGouda
-
22 mlOlive oil
-
1.2 kgBolognese sauce
-
2.2 kgTotal recipe weight
Equipment
1 x Stock pots , 1 x Colander , 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
20 Min
1
Prepare the Bolognese sauce
2
While the sauce is gently simmering bring the water to a boil in a stock pot.
3
When the water is boiling, add the pasta; for every 100 grams of pasta use 1 litre of water and add salt until the water taste like the sea.
Cook the pasta for 7-10 minutes as advised on the packaging.
4
Test the pasta, by parting it with a fork or a knife.The pasta is ready when the centre of the pasta is no longer white when you part it.
5
When the pasta is ready, drain it in a colander and add a little olive oil and serve it with the sauce.
6
Some grated cheese sprinkled over the top is delicious.
You might also like
Comments
There are no comments