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Summer Spaghetti Bolognese

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 400 grams lean beef mince
  • 2 small courgettes diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 Knorr beef stock pot
  • 400 grams can chopped tomatoes
  • 1 tablespoon tomato puree
  • 2 tablespoons fresh basil
  • 400 grams spaghetti

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

631kcal

Energy (kJ)

2637kJ

Protein (g)

35.6g

Carbohydrate incl. fibre (g)

86.1g

Carbohydrate excl. fibre (g)

80.0g

Sugar (g)

8.8g

Fibre (g)

6.1g

Fat (g)

15.5g

Saturated fat (g)

4.9g

Unsaturated fat (g)

8.3g

Monounsaturated fat (g)

5.3g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.6g

Cholesterol (mg)

65mg

Sodium (mg)

112mg

Salt (g)

0.28g

Vitamin A (IU)

1759IU

Vitamin C (mg)

111.7mg

Calcium (mg)

65mg

Iron (mg)

4.40mg

Potassium (mg)

1090mg

Total

2525kcal

10550kJ

142.3g

344.4g

319.8g

35.0g

24.6g

61.8g

19.8g

33.4g

21.3g

12.1g

2.6g

260mg

450mg

1.13g

7036IU

446.8mg

258mg

17.62mg

4359mg


  • 1 Heat the oil in a frying pan and fry the onion for 4 minutes.
  • 2 Add the mince and cook until browned.
  • 3 Add the remaining vegetables and fry for 2 minutes.
  • 4 Dissolve the Knorr® Beef Stock Pot in 300ml boiling water and add to the mince with the tomatoes and tomato purée.
  • 5 Bring the sauce to the boil, while stirring. Reduce the heat and simmer for 5 - 7 minutes.
  • 6 Shred the basil finely and stir into the Bolognese sauce.
  • 7 Cook the spaghetti according to package instructions. Drain and keep warm.
  • 8 Divide the spaghetti between the serving plates and top with the sauce, Parmesan cheese and basil.