Authentic Spaghetti Bolognese
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
43.6g
Energy (kJ)
3439kJ
Energy (kcal)
823kcal
Carbohydrate incl. fibre (g)
88.3g
Carbohydrate excl. fibre (g)
82.4g
Sugar (g)
7.9g
Fibre (g)
5.9g
Fat (g)
27.0g
Saturated fat (g)
10.3g
Unsaturated fat (g)
9.3g
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
174.6g
13756kJ
3291kcal
353.3g
329.5g
31.6g
23.7g
108.0g
41.4g
37.3g
24.3g
12.1g
2.7g
333mg
5099mg
12.75g
11357IU
54.2mg
851mg
20.57mg
3895mg
- 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
- 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.