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Mediterranean Spaghetti Bolognese

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon vegetable oil
  • 2 chopped garlic cloves
  • 1 chopped onion
  • 125 grams chopped chorizo sausage
  • 400 grams lean beef mince
  • 1 Knorr Beef Stock Pot
  • 400 gram can chopped tomatoes
  • 2 tablespoons sundried tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 75 grams pitted black olive sliced
  • 1 tablespoon chopped parsley
  • 400 grams spaghetti

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

824kcal

Energy (kJ)

3449kJ

Protein (g)

44.5g

Carbohydrate incl. fibre (g)

90.0g

Carbohydrate excl. fibre (g)

83.3g

Sugar (g)

9.6g

Fibre (g)

6.7g

Fat (g)

31.5g

Saturated fat (g)

11.1g

Unsaturated fat (g)

17.5g

Monounsaturated fat (g)

12.9g

Polyunsaturated fat (g)

4.4g

Trans fat (g)

0.7g

Cholesterol (mg)

100mg

Sodium (mg)

1269mg

Salt (g)

3.17g

Vitamin A (IU)

857IU

Vitamin C (mg)

19.0mg

Calcium (mg)

149mg

Iron (mg)

6.92mg

Potassium (mg)

1272mg

Total

3298kcal

13797kJ

178.0g

360.1g

333.2g

38.5g

26.9g

125.9g

44.2g

70.2g

51.8g

17.4g

2.7g

398mg

5077mg

12.70g

3429IU

76.1mg

597mg

27.69mg

5088mg


  • 1 Heat the oil in a frying pan and fry the garlic and onion for 4 minutes.
  • 2 Add the Chorizo and fry for 3 minutes and add the mince and cook until browned.
  • 3 Dissolve the Knorr® Beef Stock Pot in 300ml boiling water and add to the mince with the tomatoes, sundried tomato purée, smoked paprika and dried oregano.
  • 4 Bring the sauce to the boil, while stirring. Reduce the heat and simmer for 15 minutes.
  • 5 Stir in the olives and parsley.
  • 6 Cook the spaghetti according to package instructions. Drain and keep warm.
  • 7 Divide the spaghetti between the serving plates and top with the sauce, crumbled feta cheese and additional fresh parsley.