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Authentic Spaghetti Bolognese

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon vegetable oil
  • 2 chopped garlic cloves
  • 1 chopped onion
  • 125 grams chopped pancetta or streaky bacon
  • 400 grams lean beef mince
  • 1 finely diced carrot
  • 1 chopped celery stick
  • 250 millilitres dry red wine (optional)
  • 1 Knorr Beef Stock Pot
  • 400 grams can chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 tablespoon dried oregano
  • 400 grams spaghetti

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

822kcal

Energy (kJ)

3437kJ

Protein (g)

43.6g

Carbohydrate incl. fibre (g)

88.3g

Carbohydrate excl. fibre (g)

82.3g

Sugar (g)

7.9g

Fibre (g)

5.9g

Fat (g)

27.0g

Saturated fat (g)

10.3g

Unsaturated fat (g)

9.1g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.7g

Cholesterol (mg)

83mg

Sodium (mg)

1275mg

Salt (g)

3.19g

Vitamin A (IU)

2839IU

Vitamin C (mg)

13.6mg

Calcium (mg)

213mg

Iron (mg)

5.14mg

Potassium (mg)

974mg

Total

3289kcal

13748kJ

174.4g

353.0g

329.3g

31.6g

23.7g

108.0g

41.4g

36.4g

24.3g

12.1g

2.7g

333mg

5099mg

12.75g

11357IU

54.2mg

851mg

20.57mg

3895mg


  • 1 Heat the oil in a frying pan and fry the garlic and onion for 5 minutes.
  • 2 Stir in the pancetta/bacon and fry until browned.
  • 3 Add the mince and cook until browned.
  • 4 Add the remaining vegetables and fry for 2 minutes.
  • 5 Stir in the red wine (optional) and cook for 5 minutes.
  • 6 Dissolve the Knorr® Beef Stock Pot in 300ml boiling water and add to the mince with the tomatoes, tomato purée and dried oregano.
  • 7 Bring the sauce to the boil, while stirring. Reduce the heat and simmer for 60 minutes.
  • 8 Cook the spaghetti according to package instructions. Drain and keep warm.
  • 9 Divide the spaghetti between the serving plates and top with the sauce, grated Parmesan cheese and fresh basil leaves.