Summer Spaghetti Bolognese
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
35.6g
Energy (kJ)
2637kJ
Energy (kcal)
631kcal
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
142.3g
10550kJ
2525kcal
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 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
- 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.
Little BIG difference tip
Stir 30ml basil pesto through the spaghetti before serving. Summer Spaghetti Bolognese is a perfect way to use up seasonal vegetables.
