Mediterranean Spaghetti Bolognese
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
44.5g
Energy (kJ)
3449kJ
Energy (kcal)
824kcal
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
178.0g
13797kJ
3298kcal
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 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
- 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.